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Zucchini and Feta Cheese Scones

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Zucchini and Feta Cheese Scones
In this delicious, gluten free, vegetarian scone, the feta is worked into the flour with the butter, eggs, and sour cream for a savory, creamy cheese flavor in every bite. Best served warm out of the oven, and they will keep on the counter (covered) at room temperature for a couple of days. Perfect for brunch, afternoon snacks, or serve for dinner with a salad.
Prep Time: 20 minutes
Baking Time: 12 minutes
Recipe type: Side Dish, Snack
Serves: 12 scones
  • 1 cup grated zucchini, (1 small organic zucchini)
  • ¾ cup Maskal Teff brown or ivory teff flour
  • ¾ cup white rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 stick (4 oz) organic sweet butter, very cold, plus 1 teaspoon-tablespoon butter for the cookie sheet or use a sheet of parchment paper
  • 1 organic egg
  • ½ cup organic sour cream
  • ¾ cup feta cheese (I like sheep or goat feta)
  • ½ cup chopped fresh dill *see notes for variation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Grease a stainless-steel cookie sheet with a little butter or cover with a sheet of parchment paper. Set aside.
  3. In a large bowl, mix teff flour and white rice flour, baking powder and sea salt.
  4. Cut the butter into 1-inch slices or leave it whole. Using your hands, work the butter into the flour mixture till it resembles a coarse meal.
  5. In another medium size mixing bowl, whisk the egg. Add and mix in the sour cream, grated zucchini, and dill.
  6. Next add the egg and sour cream mixture to the flour mixture. Add 1-inch chunks of feta. Gently fold all the scone ingredients into a shaggy dough.
  7. Transfer to a pastry board and knead 2-3 times and then using your hands divide the dough into 12 balls.
  8. Transfer the 12 balls of dough to the cookie sheet, and gently pat them down to resemble a biscuit.
  9. Bake at 400°F for 12 to 15 minutes or until golden brown.
  10. Remove from the oven and let them cool for about 15 minutes before eating. Serve warm or room temperature.
  1. Swap 1 teaspoon chopped fresh rosemary for the ½ cup chopped dill.

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