There’s something truly magical about the scent of freshly baked goods wafting through the house, isn’t there? I can still remember that one summer when my grandmother and I spent sunny afternoons in her kitchen, exploring the worlds of flavors and textures. We would often throw in whatever bits of produce were languishing in the fridge—or hiding in the garden—into our baked treats. That’s where my love for clever, seasonal baking began, especially with recipes like these delightful Lemon Zucchini Scones. They’re a celebration of flavors that resonate perfectly with the bright, crisp days of spring and summer.

These scones are not just a treat; they’re a delightful way to brighten your breakfast table or elevate your afternoon tea. The zestiness of lemon creates a refreshing harmony with the tender, moist zucchini, while a sprinkle of sugar adds just the right touch of sweetness. Trust me, once you bake these up, you’ll be hooked!

Why You’ll Love This Recipe

• Perfectly Moist: The zucchini keeps these scones incredibly tender.
• Zesty Goodness: Lemon adds a refreshing brightness that wakes up your taste buds.
• Easy to Make: You’ll be in and out of the kitchen in no time—perfect for busy mornings.
• Versatile: Great for breakfast, brunch, or an afternoon snack alongside your favorite tea or coffee.

Ingredients

Gather these simple ingredients to whip up your Lemon Zucchini Scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar (plus extra for sprinkling)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional, but adds warmth)
• 1/2 cup unsalted butter, cold, and cut into cubes
• 1 cup finely shredded zucchini (squeeze out excess moisture)
• 1 tablespoon lemon zest (fresh is best for bright flavor)
• 2 tablespoons fresh lemon juice
• 1/2 cup buttermilk (or milk with a squeeze of lemon juice, let it sit for 5 minutes)
• 1 large egg

Step-by-Step Instructions

Ready to bake? Let’s get started on creating these luscious Lemon Zucchini Scones together!

1. Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon (if using). This helps to evenly distribute the leavening agents for the perfect rise.
3. Incorporate the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. You want those lovely little bits of butter to create flakiness!
4. Add the zucchini: Stir in the shredded zucchini, lemon zest, and any mix-ins you desire (like blueberries or nuts). This gives the scones an extra burst of flavor and texture.
5. Combine wet ingredients: In another bowl, whisk together the buttermilk, lemon juice, and egg until well combined.
6. Bring it together: Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix; you want some lumps—it keeps the scones tender!
7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently knead a few times until it holds together. Pat it into a circle about 1 inch thick. Use a sharp knife to cut it into wedges (like a pizza) or use cookie cutters for fun shapes.
8. Prepare for baking: Place the scones on the prepared baking sheet. Brush the tops with a bit of buttermilk and sprinkle with extra sugar for that beautiful, sweet crust.
9. Bake: Pop them in the oven and bake for 15-18 minutes, or until they are golden brown and a toothpick comes out clean. Your kitchen should smell absolutely divine by now!
10. Cool and enjoy: Let them cool slightly on a rack before enjoying. But let’s be real—you’ll want to eat one warm right out of the oven!

Pro Tips & Variations

Want to switch things up? Here are some playful twists you can try:

• Add spices: A hint of nutmeg or cardamom can add a delightful warmth.
• Mix-ins galore: Fold in some chocolate chips, dried cranberries, or nuts for extra texture and flavor.
• Glaze it: Drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled scones for an extra zing.
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free flour blend for a gluten-free treat.

Serving Suggestions

These Lemon Zucchini Scones shine on their own, but here are some cozy ways to serve them:

• With Coffee or Tea: They make the perfect pairing with your morning brew or afternoon tea.
• With Fresh Fruit: Serve alongside berries for a colorful, fresh breakfast spread.
• For Brunch: Share them at a brunch gathering, perhaps with some lemon curd or cream cheese spread.

Storage Tips

To keep those scones fresh and tasty:

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. Simply reheat in a toaster oven or microwave briefly.
• Freezing: Freeze the baked scones in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can last up to 2 months!
• Reheating: To reheat, just pop them in a 350°F (175°C) oven for about 10 minutes, and they’ll be as good as fresh.

FAQs

Can I use zucchini from the grocery store instead of homegrown?

Absolutely! Store-bought zucchini works just fine. The key is to make sure it’s fresh, and don’t forget to squeeze out any excess moisture.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute! Just add one tablespoon of lemon juice or vinegar to a cup of milk and let it sit for about five minutes. Voila!

How do I know when my scones are done baking?

Look for a golden-brown color on the tops and check with a toothpick. If it comes out clean (or with just a few moist crumbs), they’re ready to be enjoyed!

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance, wrap it tightly, and refrigerate it for a day. When you’re ready, just let it come to room temperature and follow the baking instructions.

What’s the best way to serve these scones?

These scones are delightful warm or at room temperature. Serve them plain, with a drizzle of glaze, or alongside cream and fresh fruit for an indulgent treat!

Conclusion

I can hardly wait for you to try making these Lemon Zucchini Scones! They’re not just a recipe but a delightful experience that brings warmth and joy to any table. If you enjoy them as much as I do, I’d love to hear about your baking adventures! Feel free to drop a comment below or share a photo of your beautiful scones. Happy baking, my friend!

Delicious Lemon Zucchini Scones Recipe that Will Amaze You!

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• Author: meryem
• Total Time: 33 minutes
• Yield: 12 servings 1x

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Description

Discover how to make zesty Lemon Zucchini scones with this easy recipe! Perfect for brunch, these scones blend fresh flavors and delightful texture.

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Ingredients

Scale 1x2x3x

2 cups of all-purpose flour

1/3 cup of granulated sugar (plus extra for sprinkling)

1 tablespoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of ground cinnamon

1/2 cup of unsalted butter, cold and cut into cubes

1 cup of finely shredded zucchini

1 tablespoon of lemon zest

2 tablespoons of fresh lemon juice

1/2 cup of buttermilk

1 large egg

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.

Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.

Stir in the shredded zucchini, lemon zest, and any desired mix-ins.

In another bowl, whisk together the buttermilk, lemon juice, and egg until well combined.

Pour the wet ingredients into the dry mixture and stir gently until just combined.

Turn the dough out onto a lightly floured surface, knead a few times, and pat into a circle about 1 inch thick.

Cut it into wedges or use cookie cutters for fun shapes.

Place the scones on the prepared baking sheet, brush tops with buttermilk, and sprinkle with extra sugar.

Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.

Let them cool slightly before enjoying.

Notes

Delightful Lemon Zucchini Scones that combine the zestiness of lemon with the moistness of zucchini, perfect for breakfast or afternoon tea.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 180
• Sugar: 4g
• Fat: 8g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g

Keywords: lemon scones, zucchini scones, baking, breakfast recipes, summer recipes