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–+ servings
Lemon Zucchini Scones

Delicious Lemon Zucchini Scones Ready in 33 Minutes

Delightful Lemon Zucchini Scones bursting with flavor, ready in just 33 minutes. Perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Baking
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 1 cup Grated Zucchini Fresh zucchini is recommended for best results.
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 cup Whole Wheat Flour Can replace with additional all-purpose flour if desired.
  • 2 tsp Baking Powder Ensure it’s fresh for the best rise.
  • 1 tsp Baking Soda Don't skip this crucial ingredient.
  • 1/2 tsp Salt A must for a delectable finish.
  • 1/2 cup Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 tbsp Lemon Zest Using organic lemons will enhance the flavor.
  • 1/2 cup Cold Unsalted Butter Can substitute with dairy-free butter.
  • 1/2 cup Buttermilk Regular milk mixed with lemon juice works in a pinch.
  • 1 large Egg For a vegan option, use a flax egg instead.
  • 1 tsp Vanilla Extract Pure vanilla extract is recommended for the best taste.
For the Glaze
  • 1 cup Powdered Sugar Optional for a sweet drizzle.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Pastry cutter
  • wire rack

Method
 

How to Make Lemon Zucchini Scones
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest in a large bowl.
  3. Cut cold unsalted butter into the dry ingredients using a pastry cutter or your fingertips.
  4. Whisk together buttermilk, egg, and vanilla in a separate bowl until well combined.
  5. Fold the wet ingredients into the dry mixture gently until just combined.
  6. Knead the dough lightly on a floured surface, forming a circle about 1-inch thick.
  7. Cut the dough into wedges or rounds and place them on the prepared baking sheet.
  8. Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool the baked scones slightly on a wire rack and drizzle with a lemon glaze made from mixing powdered sugar and lemon juice.

Nutrition

Serving: 1sconeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use cold butter and avoid over-mixing for best results.

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