Lemon Zucchini Scones (Printable Version)
Tender scones combine grated zucchini and lemon zest, finished with a sweet lemon glaze for bright flavor.
# What You'll Need:
→ Vegetables
01 -
1 medium zucchini, grated and excess moisture squeezed out
02 -
Zest of 1 lemon
→ Dry Ingredients
03 -
1 cup all-purpose flour
04 -
1 cup whole wheat flour
05 -
2 tablespoons baking powder
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon salt
08 -
1/3 cup sugar
→ Dairy & Fats
09 -
1/2 cup cold unsalted butter, cubed
10 -
1/2 cup buttermilk (or milk with a splash of lemon juice)
→ Other
11 -
1 large egg
12 -
1 teaspoon vanilla extract
13 -
1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling)
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
In a large bowl, mix grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest until evenly distributed.
03 -
Add the cold cubed butter to the dry mixture and cut it in using a pastry cutter or fingers until the texture resembles coarse crumbs.
04 -
Whisk buttermilk, egg, and vanilla extract in a separate bowl until well combined.
05 -
Fold wet ingredients into the dry mixture gently until just combined, avoiding over-mixing.
06 -
Turn dough onto a floured surface, knead lightly to form a 1-inch thick circle, then cut into wedges or circles and place on the prepared baking sheet.
07 -
Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
08 -
Allow scones to cool slightly before drizzling with lemon glaze.
# Additional Notes:
01 -
Squeezing excess moisture from the zucchini prevents sogginess and ensures proper texture.