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Zucchini Cheddar Bacon Scones

Zucchini Cheddar Bacon Scones
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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

I can’t express how much I love this recipe! I mean, who wouldn’t love warm, buttery scones with a perfect balance of sweet and savory flavors!

Zucchini Cheddar Bacon Scones

Packed with Heinen’s specialty chili cheese spread and tons of freshly grated zucchini, these seasonal treats are a delicious way to sneak in those veggies! These scones freeze really well too, so you can make a big batch and enjoy them all fall!

Zucchini Cheddar Bacon Scones

Let’s bake!

Zucchini Cheddar Bacon Scones

Zucchini Cheddar Bacon Scones


  • 2 1/2 cups + 1 Tbsp. all-purpose flour, divided
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup white sugar
  • 1 stick cold unsalted butter, cut into tiny pieces
  • 1 egg
  • 1/2 cup full-fat Greek yogurt
  • 2/3 cup zucchini, grated
  • ¾ cup Heinen’s hot chili cheese spread
  • 1/4 cup Widmer’s jalapeno pepper cheddar cheese, grated
  • 1 Tbsp. roasted garlic paste
  • 5 small jalapenos, seeded and diced
  • 5 slices Heinen’s thick cut bacon, cooked and chopped


  1. Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
  2. While the oven is preheating, chop and cook the bacon on the stove until crispy. Set it aside.
  3. In a large bowl, sift together 2 1/2 cups of flour, 1/2 tsp. salt, 1 Tbsp. baking powder, 1/2 tsp. baking soda and 1/2 cup sugar.
  4. Cut the butter into small cubes. Quickly work it into the flour mixture with your knuckles.
  5. Fold in the bacon and Heinen’s hot chili cheese spread until it resembles coarse, slightly wet corn meal.
  6. In a separate small bowl, beat together the egg, garlic paste and Greek yogurt. Add this wet mixture to the flour mixture.
  7. Using a cheese grater or food processor, grate the zucchini. Place the zucchini in paper towels and squeeze the moisture out.
  8. In a separate small bowl, combine the remaining Tbsp. of flour, grated zucchini and diced jalapenos. Mix until they are coated with flour, then add to the scone mixture. Gently fold them into dough until well combined. The dough should be slightly wet and sticky.
  9. Pour the dough onto the baking sheet and form into a circle.
  10. Sprinkle the top of each scone with grated Widmer’s cheddar cheese and a few extra jalapeno slices.
  11. Bake for 22-24 minutes or until the dough is cooked through and the tops are golden brown.
  12. Remove from the oven and cut into 8-inch wedges. Place back in the oven for an additional 8 minutes.
  13. Serve warm or freeze and enjoy later (see below for freezing instructions.

To Freeze: Wrap each scone loosely in plastic wrap and store in airtight container in the freezer for up to a week. To reheat, cover the scones with a damp paper towel and place them in the microwave for a couple of minutes on high. If using the oven, place the scones in the oven when it is off and set the temperature to 350˚F. By the time the oven is warmed up, the scones will be too.

Zucchini Cheddar Bacon Scones

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

  1. This looks delicious and I want to make but don’t have Heinen’s hot chili cheese spread. What can I use for that?
    Thank you!

    1. Hi Diane, thank you for your question. We have updated the recipe to be more clear. Step 5 is when you will fold in the bacon and Heinen’s hot chili cheese spread in your flour mixture until it resembles a coarse, slightly wet cornmeal. We hope you enjoy this recipe!

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