Zucchini and Dried Cherry Scones

We made these extraordinary scones at my restaurant Little Eater for many years, inspired by the glut of zucchini we would receive from local farmers all throughout its season. The squash not only adds flavor but also keeps the scones moist—preventing the dreaded dry scone. The cherries and orange zest bring bright, tart flavor that balances this scone’s sweetness. It is one of the best scones ever.

MAKES 8 SCONES

Photo credit: Erin Scott

• Prep Tips

  1. Cut dough freezes well for up to 3 months. Freeze the cut dough on a small lined baking sheet, then transfer to a freezer-safe, airtight container for long-term storage.

  2. When ready to bake, transfer to a prepared baking sheet, brush with cream, and sprinkle with sparkling sugar according to the instructions. Bake at 400°F for 16 to 19 minutes.

• Butcher Tip

  Trim the zucchini, then grate it on the large holes of a box grater.

• Take Note

  These scones are best enjoyed immediately, but you can keep leftovers for up to one day. Wrap them well and reheat leftover scones in an oven or toaster oven at 375°F to revive some of their original texture. Warm through until browned and crisp in places, 5 to 7 minutes. 

  You can also freeze fully baked scones for up to 3 months. Reheat at 400°F until warm through the middle and browned and crisp in places, about 12 minutes. Let cool for 2 minutes.

Ingredients

¾ cup tart dried cherries

1 tablespoon plus ¼ cup granulated sugar

1⁄3 cup shaken heavy cream, plus 3 tablespoons for topping

1 large egg

1 teaspoon pure vanilla extract

2½ cups (11.3 ounces) all-purpose flour, plus more for dusting

1 teaspoon fine sea salt

1 tablespoon baking powder

8 tablespoons (1 stick) unsalted butter, cubed into about 32 pieces

1 packed cup (3 ounces) coarsely grated zucchini (see Butcher Tip)

1 packed teaspoon finely grated orange zest

1 tablespoon plus 2 teaspoons white sparkling sugar

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Baking directions

1. Heat the oven to 400°F with a rack in the middle position. Line a sheet pan with parchment paper or a silicone baking mat.

2. Toss the cherries and the 1 tablespoon of granulated sugar in a small bowl until evenly coated. Transfer the mixture to a cutting board and finely chop the cherries. In a separate small bowl or 2-cup liquid measure, whisk together the cream, egg, and vanilla; let stand.

3. Whisk together the flour, the ¼ cup of granulated sugar, the salt, and the baking powder in a large bowl until evenly combined. Scatter the butter over the top, separating the pieces as you go. Use your hands to toss the butter into the flour while gently pressing and rolling the butter through your fingertips to flatten the butter in places and break it down into small pieces. (Some larger pieces may remain, that’s fine.)

4. Scatter the zucchini and orange zest over the top and gently toss to break up any clumps of zucchini and zest until evenly combined. Sprinkle the cherries over the top and gently toss again. Pour about half the egg-cream mixture evenly over the top and use a large spoon to toss and fold the liquid into the flour. Scrape down the sides of the bowl, then drizzle the remaining liquid over the top and toss and fold (don’t stir or press the dough) until evenly combined. The dough will appear very shaggy and dry to start.

5. Directly in the bowl, use your hands to gather and work the dough into one mass, gently pressing dry bits and flour into the dough, and gently folding it a few times until it comes together. Alternatively, if more comfortable, carefully turn the shaggy dough onto a flat work surface and use your hands (plus a bench scraper if you have one) to gather and form the dough in the same way. Gently flatten and shape the dough into a rough circle. Lightly flour a rolling pin, and roll out the dough to about an 8- to 8½-inch round, roughly ¾ inch to 1 inch thick. Use a bench scraper or sharp knife to cut out 8 wedges and transfer them to the prepared baking sheet, spacing them evenly. Alternatively, use a 2½-inch round or square cutter to cut the dough. Gather scraps into a mound and repeat the process of rolling the dough and cutting scones.

6. Brush the tops of the scones with cream and sprinkle evenly with sparkling sugar, a generous ½ teaspoon of sugar per scone. Bake for 15 to 17 minutes until golden around the edges. Transfer to a cooling rack and let the scones cool for at least 5 minutes or completely before serving.