Description
Delightful and nutritious scones made with fresh zucchini and zesty lemon, perfect for breakfast or a light snack.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour (or substitute with whole wheat flour)
- 2 teaspoons baking powder
- 1/4 cup granulated sugar (adjust to taste)
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
- 1/2 cup buttermilk (or milk with vinegar/lemon juice)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to distribute.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in grated zucchini, lemon zest, and juice until just combined.
- Pour in buttermilk and mix gently until a sticky dough forms.
- Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into triangles.
- Transfer to the baking sheet and bake for 15-20 minutes or until golden brown.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
Make sure to squeeze out the excess moisture from the zucchini to prevent sogginess. Feel free to add herbs, nuts, or dried fruits as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
Keywords: scones, lemon, zucchini, healthy snack, baking, brunch