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