Description
A delightful blend of lemon and zucchini in flaky scones, perfect for brunch or a light snack.
Ingredients
Scale
- 1 medium zucchini, grated
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 cup cold butter, cubed
- 1/2 cup cream
- Pinch of salt
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the zucchini and squeeze out excess moisture.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Add lemon zest.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Fold in the grated zucchini.
- Gradually add cream, mixing until just combined.
- Turn dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into wedges.
- Brush the tops with cream and sprinkle with sugar.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool slightly before serving.
Notes
For a tangy twist, you can substitute Greek yogurt for cream. Ensure to squeeze out as much moisture from the zucchini as possible for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: scones, lemon, zucchini, baked goods, brunch