Zucchini and Gruyère scones from Bon Appétit Magazine, September 2017: The Restaurant Issue (page 18)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 04, 2017

    These scones are the perfect way to use up an over abundance of garden zucchini and this recipe resulted in some of the best scones I have ever made. Yes, they do have you do a lot of the dough prep with your hands and the dough is quite dry and crumbly but these scones bake up nice and crisp on the outside while the inside is flaky and tender. I used a 2 3/4 inch biscuit cutter and got 15 scones. I found that after cutting each scone out it was best to leave the cutter in place and support the dough with the fingers of my other hand while I lifted the scone onto the baking sheet. Then I gently pressed it out of the cutter. My only change would be to cut back on the salt by 1/3 to 1/2. I used the 1 1/2 teas. Morton's Kosher salt called for but with all the salty cheese in the dough and sea salt sprinkled on top they were a bit saltier than we like. But with the fresh thyme, Gruyere cheese and zucchini the flavor was marvelous. They do reheat well in a warm oven the next day.

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