I bake something nearly every day, which I love and am thankful for, but whenever I can bake something that is not sweet I am even that much more joyful.
Today is National Zucchini Bread Day. I really enjoy the tried and true cakey version, but I think there is room for interpretation today. Try these soft and cheesy, zucchini-rich little scones (they count as a bread, don’t they?), and celebrate a food holiday whose existence I cannot exactly explain, but am loving anyway.
Triple Cheese- Zucchini Drop Scones
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 1/2 tsp sugar
1/2 tsp salt
Pinch coarse black pepper
1/4 tsp baking soda
1/2 tsp baking powder
4 Tbsp cold unsalted butter, cut into chunks
1/3 cup whole milk
1/3 cup quark (or plain Greek yogurt)
3/4 cup zucchini, shredded
1/4 cup each shredded cheddar, gouda, and parmesan cheese
Preheat the oven to 425F.
Sift the dry ingredients together and place in a medium bowl. Add the chilled butter and rub into the flour mixture to create small flakes.
Whisk together the quark and milk. Squeeze as much moisture from the shredded zucchini as you can and add to the milk mixture. Stir well to break up any lumps. Pour the mixture into the dry ingredients and toss together lightly, breaking up any big lumps as they develop. Add the cheeses and mix lightly until the dough forms a loose ball. Using a big spoon or rubber spatula, drop eight tangerine-sized lumps of dough onto a parchment-line sheet pan. Cover loosely with plastic wrap and chill in the refrigerator for 20-30 minutes.
Remove the plastic and bake for 16-18 minutes, or until the scones are evenly golden. Serve hot.