Description
Delightful scones that blend the earthiness of zucchini with the tangy flavor of lemon, perfect for brunch or a cozy afternoon treat.
Ingredients
Scale
- 1 cup fresh zucchini, finely grated
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 2 tablespoons baking powder
- 1/4 cup sugar (granulated or coconut)
- 1/2 teaspoon salt
- 3/4 cup whole milk (or almond/oat milk)
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk together the flour, baking powder, sugar, and salt in a bowl.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Combine the grated zucchini, lemon zest, lemon juice, and milk in another bowl.
- Gradually add the wet mixture to the dry ingredients and mix until just combined.
- Turn the dough onto a lightly floured surface, pat into a circle about 1-inch thick, and cut into wedges.
- Place the scones on a parchment-lined baking sheet.
- Bake for about 15-20 minutes, until lightly golden brown.
- Cool on a wire rack and serve warm or at room temperature.
Notes
For extra shine, brush the tops with milk or an egg wash before baking. Avoid overworking the dough for a flakier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Lemon Zucchini Scones, baking, brunch recipes, vegetarian scones