sundried tomato feta zucchini scone

Fresh Summer Zucchini, Sun-Dried Tomato and Feta Scones

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sundried tomato feta zucchini scones

During the summer, zucchini really starts to become the star of our local summer vegetable sections in the grocery store. The great thing about using it in your baking is that not only does it add a healthier component to your goods, it also adds a well balanced sweet and savoury flavour. Here in these scones you’ve got sweetness from delicious sun-dried tomatoes, saltiness from feta, and a fresh flavour from the zucchini.

Makes: 16 mini scones
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes


    340g / 1½ cup Crystal Margarine, cold
    130g / ½ cup Dark brown sugar
    1 Egg, large
    500g / 4 cups All-purpose flour
    8g / 1 tbsp Baking powder
    4g / 1 tsp Salt
    90g / ½ cup Sun-dried Tomatoes, diced
    90g / ½ cup Feta, crumbled
    90g / ½ cup Zucchini, green or yellow, grated
    250ml / 1 cup Milk, have extra for brushing


  1. Preheat your oven to 350°F(175°C).
  2. In a large bowl combine the flour, brown sugar, baking powder, baking soda, and salt.
  3. sundried tomato feta zucchini scones

  4. Using your fingertips or a pastry blender, rub the Crystal Margarine into the flour mixture until it is the size of small peas.
  5. sundried tomato feta zucchini scones

  6. Fold in the sun-dried tomatoes, feta and grated zucchini, ensuring that they are completely coated in flour.
  7. sundried tomato feta zucchini scones (2 of 6)

    sundried tomato feta zucchini scones

  8. Chill the dough in the refrigerator for 20 minutes.
  9. In a measuring cup, combine the milk, and egg and whisk them together with a fork.
  10. Remove the dry ingredients from the refrigerator and pour in the liquid. Gently knead the
    dough with your hands until it starts to come together.
  11. sundried tomato feta zucchini scones (5 of 6)

  12. Move the dough to a floured surface and use your hands to shape the dough into a large
    square about 3 cm in height.
  13. Cut the square into 8 smaller squares, then cut each smaller square in half on the diagonal.
  14. sundried tomato feta zucchini scones (6 of 6)

  15. Transfer the scones to a baking tray lined with parchment, with about 3 cm of space in
    between each scone, and brush the tops with some extra milk.
  16. Bake for 25-30 minutes (rotating the tray part way through baking), until the scones are golden brown.
  17. Remove from the oven and transfer to a resting rack to cool slightly. It’s best to enjoy these while they’re still warm spread with a little extra margarine or as a sandwich with a fried egg and some spinach perhaps.

Chef Notes

  • When it comes time to pick the perfect zucchini, you want one that is firm, with little to no blemishes, a bright green or yellow skin (depending on the variety), and small. The smaller the better, as they are usually a better tasting zucchini.
  • When using feta for your baking, you want to make sure you’re using a high quality feta that isn’t too salty. When the product bakes, the feta dehydrates a little, which will intensify the saltiness.

sundried tomato feta zucchini scone

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