Lemon Zucchini Scones Delight

These lemon zucchini scones bring a wonderful balance of moist texture and bright citrus flavor that makes them a perfect treat for breakfast or afternoon tea. The zucchini adds subtle moisture without overpowering the scones, while the lemon zest and glaze provide a fresh tang that wakes up your taste buds with every bite. They have become a cherished recipe in my kitchen, especially when I want something a little different yet comforting.

I first made this recipe when I had an abundance of zucchini from my garden and was surprised at how well the lemon brightened the subtle veggie flavor. Now these scones are a weekend favorite.

Ingredients

• Grated zucchini: moisture pressed out to avoid sogginess and keep scones tender
• All-purpose flour: for structure and light crumb
• Whole wheat flour: adds a pleasant nuttiness and fiber
• Baking powder and baking soda: provide lift to create fluffy scones
• Salt: balances the sweetness and enhances flavor
• Sugar: for subtle sweetness that pairs with the lemon
• Fresh lemon zest: for bright, aromatic citrus notes—look for unwaxed lemons for zesting
• Cold unsalted butter: cut into cubes for flakiness and richness
• Buttermilk: keeps scones tender and adds a slight tang—milk with lemon juice is fine if you don't have buttermilk
• Large egg: acts as a binder and adds richness
• Vanilla extract: pulls the flavors together with warmth
• Lemon glaze: made from powdered sugar and lemon juice adds a sweet, tangy finish

Instructions

Preheat the Oven:

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Combine Dry Ingredients and Zucchini:

In a large mixing bowl, add the grated zucchini with all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Mix everything together until it is evenly combined. The lemon zest should be distributed throughout, imparting zestiness in every bite.

Cut in the Butter:

Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized pieces. This step is crucial for that tender, flaky scone texture.

Mix Wet Ingredients:

In a separate bowl, whisk together the buttermilk, large egg, and vanilla extract until well combined and smooth.

Combine Wet and Dry Mixes:

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Avoid over-mixing to keep the scones light and tender.

Form the Dough:

Lightly flour a clean surface and turn the dough onto it. Knead the dough a few times just to bring it together. Gently shape it into a circle about one inch thick.

Cut and Arrange:

Cut the dough into wedges, like slicing a pizza, or use a biscuit cutter for round shapes. Place the pieces evenly spaced on the prepared baking sheet.

Bake and Cool:

Bake the scones for about 15 to 18 minutes until they turn golden brown on top. A toothpick inserted into the center should come out clean. Let them cool slightly on a wire rack.

Drizzle with Lemon Glaze:

Once cooled but still warm, drizzle the lemon glaze made from powdered sugar mixed with fresh lemon juice over the scones for a bright and sweet finish.

Baking these scones always reminds me of lazy weekend mornings when my family gathers around the kitchen for a warm, homemade treat.

Storage Tips

Store scones in an airtight container at room temperature for up to two days to keep them fresh. For longer storage, freeze the scones in a sealed bag for up to three months. Thaw at room temperature and warm briefly in the oven to regain crispness.

Ingredient Substitutions

You can swap the whole wheat flour for more all-purpose flour if you prefer a lighter texture. Greek yogurt works well as a substitute for buttermilk by mixing it with a little water to thin. If you do not have fresh lemon zest, a small amount of lemon extract will still impart citrus flavor.

Serving Suggestions

These scones pair beautifully with a smear of clotted cream or honey butter. They make a lovely accompaniment to a cup of herbal tea like chamomile or a mild coffee. For a light brunch, serve alongside fresh fruit or scrambled eggs.

These scones are simple to make yet impressive to serve. Enjoy the fresh flavors and tender crumb with every bite.

FAQs about Recipes

→ How do I prevent zucchini from making the dough soggy?

After grating, squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towels to keep the dough from becoming too wet.

→ Can I substitute buttermilk in this scone preparation?

Yes, you can use regular milk with a splash of lemon juice or vinegar to mimic buttermilk’s acidity, which helps activate the leavening agents.

→ What gives these scones their flaky texture?

Cold, cubed unsalted butter works into the dry ingredients creates small fat pockets that melt during baking, resulting in a flaky, tender crumb.

→ How should I shape the scones before baking?

Form the dough into a circle about 1 inch thick, then cut into wedges or use a round cutter for individual scones to ensure even baking.

→ What is the purpose of the lemon glaze topping?

The lemon glaze adds a bright, sweet finish that complements the subtle citrus zest in the dough, enhancing overall flavor and presentation.