A crumbly, warm scone fresh from the oven is one of life’s simple pleasures. And if it’s radiating with the classic, comforting aroma of nutty whole grain flour, all the better. Sweet scones are a breakfast staple in cafes across the country, but today we’re sharing something on the savory side. These decadent whole wheat cheddar scones (inspired by a recipe in Leanne Brown’s Good and Cheap cookbook) are a tasty, portable breakfast, but are also the perfect accompaniment to a steaming bowl of chili.

While whole grains are one of our favorite food groups here at Oldways, we are also partial to traditional cheeses, and a rich, high quality cheddar is no exception. Studies show that traditionally produced dairy products, such as those made from the milk of grass-fed cows, have higher levels of omega-3 fatty acids, a heart healthy nutrient. And perhaps more importantly, the flavor is unrivaled. Similarly, the zucchini also wears two hats in this recipe, contributing both moisture and nutrients. These little recipe tweaks (sometimes called “superfood swaps”), are a great way to experience the abundance of flavor that real, minimally processed foods have to offer.

Hearty whole wheat flour anchors these scones, but if you’re looking to experiment with a new ingredient, we also highly recommend whole grain spelt flour (an “ancient” type of whole wheat). I was able to find a grass-fed cheddar at my tiny local grocer, but larger markets and specialty cheese shops often boast an even more impressive selection (see here for some of our favorite makers). 

Whole Wheat Cheddar Scones with Zucchini and Herbs

Makes 8 scones

Ingredients

• 2 ½ cups whole wheat flour (we also loved this recipe with whole grain spelt flour)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 small to medium zucchini, finely grated
• 4 scallions, sliced
• 4 ounces sharp Cheddar cheese, shredded
• 2 eggs, lightly beaten
• ¼ cup plus 2 tablespoons olive oil
• ½ cup milk (I used nonfat organic)
• Optional: 1 jalapeno pepper or 1 Hungarian hot pepper, seeded and diced

Method

1. Preheat the oven to 400 F.
2. In a large bowl, add the flour, baking powder, and salt, and stir to combine.
3. Add the rest of the ingredients to the bowl and stir to combine. Use your hands to mix the ingredients together until the mixture is evenly incorporated. The dough will be a bit sticky. (Pro tip: Wet hands are best when dealing with wet, sticky dough)
4. Lightly oil a large sheet pan, and sprinkle a little bit of flour onto the surface.
5. Divide the dough into two evenly sized balls and dump them onto the sheet pan. Shape the dough balls into discs, then cut each disc into four quarters (like pizza slices), forming triangular wedges.
6. Arrange the wedges evenly on the baking sheet, then bake for about 30 minutes, or until golden brown. Best served warm.

Nutrition per Serving: Calories: 300 calories, Total Fat: 17g fat, Saturated Fat: 3g, Sodium: 410mg, Carbohydrate: 30g, Fiber: 4g, Protein: 11g 

An Oldways Whole Grains Council recipe and photo(s), courtesy of Kelly Toups. Recipe adapted from Leanne Brown’s Good and Cheap.