Description
If you're looking for a delightful treat that perfectly balances citrusy brightness and wholesome comfort, look no further than these Lemon Zucchini Scones.
Ingredients
Scale
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sugar
- Zest of 1 lemon
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk (or milk with a splash of lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling)
Instructions
- Begin by preheating your oven to 400°F (200°C) to allow it to reach the ideal temperature for baking. As it warms up, prepare your baking sheet by lining it with parchment paper to prevent sticking and facilitate an easy transfer of your freshly baked scones.
- In a large mixing bowl, mix together the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until you achieve a crumbly texture.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until thoroughly combined.
- Pour the wet mixture into the dry ingredients. Gently mix until just combined.
- Turn the dough out onto a floured surface and gently knead it a couple of times just to bring it together. Shape the dough into a circle about 1 inch thick.
- Using a sharp knife or a biscuit cutter, cut the dough into wedges or circles and place them onto your prepared baking sheet.
- Bake your scones for about 15-18 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, allow the scones to cool slightly on a wire rack. Drizzle them with the lemon glaze.
Notes
Ensure to squeeze out excess moisture from the zucchini to avoid soggy scones. Cold butter is key for that flaky texture—don’t compromise on this step! These scones are best served fresh but can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 180 per scone
- Sodium: 200 mg
- Protein: 3 g