Cheddar Dill Zucchini Scones

Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.

Place shredded zucchini in the center of a kitchen towel. Tightly squeeze to drain water out of zucchini. Set aside.

In a large bowl, combine flour, baking powder, salt, and sugar. Cut in butter and work into flour with fingers until pea-sized clumps form. Stir in cheddar, dill, and zucchini.

Drizzle in milk and egg and fold mixture until a shaggy dough forms. Turn dough out onto a floured surface and knead several times until dough just comes together.

Pat dough into a 1-inch thick circle. Cut dough circle into 4 pieces using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1 inch and pat into a circle. Cut dough circle into 8 wedges and place wedges 1 inch apart on prepared baking sheet. Chill scones in freezer 15 minutes to chill fats.

Bake scones at 400F 15-20 minutes until golden brown. Let cool 10 minutes on pan then serve warm. Enjoy!