Zucchini Bacon Cheddar Scones

2 Zucchini

2.50 cups All Purpose Flour or Whole Wheat flour, or a mix of flours. Can also use Gluten Free FlourPlus a little more for rolling out the scones

½ tsp Salt

2 ¼ tsp Baking Powder

6 tbsp Butter, cold and cubed

¾ cup Buttermilk Or make your own: Add 1 tablespoon lemon juice or vinegar to 1 cup of Milk Let the mixture sit for 5 minutes,

3 Eggs, divided2 eggs for the dough and 1 egg is for the topping

6 Bacon slices, cooked and roughly chopped

1.50 cups Sharp Cheddar Cheese, shreddedYou could also use Pepper Jack Cheese if you like a little spice

½ tsp Paprika

½ tsp Red Pepper Flakes (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Using a box grater, shred the zucchini then transfer it into a paper towel or dish cloth and squeeze out all liquid. Measure out 1 ½ to 2 lightly packed cups of the zucchini and set it aside.

In a large bowl, stir together the flour, salt and baking powder. Add the cubed butter, and using your fingers, incorporate it into the flour mixture until it is unevenly crumbly.

In a separate medium bowl, whisk together the milk or buttermilk with 2 of the eggs then add the mixture to the bowl with the flour and mix just until combined.

Add the shredded zucchini, cheddar cheese and chopped bacon and mix just until combined.

Transfer the dough onto a generously floured work surface, gathering it into an 8-inch circle that’s about 3/4-inch thick.

Using a sharp knife, cut the circle into 8 even wedges them transfer the scones onto the prepared baking sheet.

Beat the remaining 1 egg with a half teaspoon of water then brush the tops of the scones.

Bake the scones for about 20 minutes or until they are pale golden.

Remove the scones from the oven and serve.

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Zucchini Bacon Cheddar Scones