Description
A straightforward recipe for moist zucchini scones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup grated zucchini, squeezed dry
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the grated zucchini.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough to about 3/4 inch thickness.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Bake for 15 to 18 minutes, or until lightly golden brown.
- Cool on a wire rack before serving.
Notes
- Squeeze as much liquid as possible from the grated zucchini for best results.
- You can brush the tops with a little milk before baking for a browner crust.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 7
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 55
Keywords: zucchini scones, quick bread, breakfast pastry, vegetable scones