Add flour, salt, baking powder, and sugar together in a food processor. Add in the cold, cubed butter and pulse to cut the butter into the flour mixture. The butter should look pebbly when mixed in

Add the flour and butter mixture to a large bowl. Mix buttermilk and eggs together in a small bowl and add it to the flour mixture. Stir to combine, but don't overstir. The dough should be very sticky.

Shred the zucchini and place in a fine mesh strainer and/or cheesecloth. Sprinkle lightly with kosher salt to draw out the moisture. Squeeze out the extra water that results.

Crumble and/or shred the cheddar and mimolette cheese. I like a mix of both crumbled and shredded cheese in these scones. The shredded cheese melts evenly to keep the scones moist and the crumbled cheese creates concentrated pockets of cheese once baked.

Add the drained zucchini, the cheese, the dill, and the chives to the scone dough. Fold the extras into the dough until they're spread evenly throughout.

Turn out the dough onto a sheet of parchment paper and flatten into a 1 inch thick disk. Cut the dough into 8 equal triangles.

Place the parchment paper with the scones onto a large baking sheet and bake at 400 degrees for 30-35 minutes.