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- 1 medium zucchini, grated and excess moisture fully squeezed out - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 tablespoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup granulated sugar - Zest of 1 lemon (about 1 tablespoon) - 1/2 cup cold unsalted butter, cut into small cubes - 1/2 cup buttermilk (or substitute with milk mixed with a splash of lemon juice) - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 cup lemon glaze (mixture of powdered sugar and fresh lemon juice for drizzling) Using fresh zucchini is key for flavor and moisture. It brings a lightness to the scones. Quality lemons are just as important. Their zest adds a bright flavor that lifts the whole dish. The zest really makes a difference in taste. You can change some ingredients to meet your needs. For a gluten-free option, use gluten-free flour instead of regular flour. You can also add spices like cinnamon or nutmeg for a warm flavor twist. Fresh herbs like thyme or rosemary can give your scones an interesting savory note. Feel free to explore these variations. They can change the whole flavor profile of your Lemon Zucchini Scones. Check out the Full Recipe for more tips on making this treat your own! To start, set your oven to 400°F (200°C). Preheating is key to getting those scones nice and fluffy. While the oven warms up, grab a baking sheet. Line it with parchment paper. This makes it easy to remove the scones later. In a large bowl, combine your dry ingredients. Use one cup of all-purpose flour and one cup of whole wheat flour. Add two tablespoons of baking powder, a half teaspoon of baking soda, and a quarter teaspoon of salt. Then, mix in one-third cup of granulated sugar and the zest of one lemon. Stir them well. Accurate measuring matters for the best results. In a separate bowl, whisk together half a cup of buttermilk, one large egg, and one teaspoon of vanilla extract. Make sure this mixture is smooth. Gradually pour this wet mix into your dry ingredients. Stir gently with a spatula. Don’t over-mix! This step keeps your scones light and fluffy. Now, transfer the dough onto a floured surface. Knead it lightly until it comes together. Shape the dough into a disc about one inch thick. Use a sharp knife or pizza cutter to slice it into eight wedges. Place these on your lined baking sheet with space in between. Bake them for 15 to 18 minutes. They are done when the tops are golden brown. A toothpick should come out clean when inserted into the center. Enjoy these fresh and flavorful treats with a drizzle of lemon glaze from the Full Recipe! To make scones that are light and fluffy, the butter must be cold. Cut the butter into small cubes. This helps create a flaky texture. Mix the butter into the flour gently. Too much mixing can make the scones tough. Always handle the dough with care! To check if your scones are done, use a toothpick. Insert it into the center. If it comes out clean, your scones are ready. Want a stronger lemon taste? Add more lemon zest. You can also use a splash of lemon extract for an extra kick. If you find your scones too sweet, cut back on sugar a bit. You can adjust the tartness by adding a little more lemon juice. Taste as you go to find your perfect balance! These scones pair well with many toppings. A dollop of cream is great. You can also try sweet jams or honey. For drinks, serve with tea or coffee. A nice herbal tea can complement the lemon flavor nicely. Enjoy your scones warm, drizzled with the lemon glaze from the Full Recipe. {{image_4}} To make Lemon Zucchini Scones even more exciting, try adding dried fruits or nuts. Chopped walnuts or pecans add a nice crunch. You can also mix in raisins or dried cranberries for a sweet bite. These additions give the scones a fun twist and make them more filling. You can also enjoy Lemon Zucchini Scones with cheese or herbs for a savory option. Adding sharp cheddar cheese creates a delightful blend with the lemon. Fresh herbs like thyme or rosemary work well too. They add a fresh, aromatic flavor that contrasts nicely with the sweetness. Using seasonal fruits or vegetables can change your scone game. In the fall, try using pumpkin or butternut squash. These veggies bring warmth and a hearty texture. In the winter, add cranberries for a touch of tartness that balances the sweetness. Adjusting flavors for different seasons makes cooking fun. In the spring, consider adding fresh herbs to the mix. In summer, berries like blueberries or raspberries fit right in. This keeps your scones exciting and fresh all year round. For the full recipe, check the details above. To keep your scones fresh, follow these simple tips. First, let them cool completely before storing. This helps prevent moisture buildup. Place them in an airtight container at room temperature. They stay fresh for about two days. If you want to store them longer, try the fridge. They can last up to a week in there. You can freeze your scones before or after baking. If freezing before baking, shape the dough into wedges. Place them on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag. You can bake them straight from the freezer; just add a few extra minutes to the baking time. If you freeze baked scones, let them cool first. Then wrap each scone tightly in plastic wrap. Store them in a freezer-safe bag. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. This restores their texture and warmth, making them enjoyable again. Yes, you can make Lemon Zucchini Scones ahead of time. Here are some tips: - Prepare the dough: You can mix the dough and shape it into a disc. - Chill the dough: Wrap it in plastic wrap and refrigerate for up to 24 hours. - Bake later: When ready, slice and bake as directed. - Store baked scones: Keep them in an airtight container. They stay fresh for 2-3 days. If you lack buttermilk, don’t worry! Here are some easy substitutes: - Milk with lemon juice: Mix 1/2 cup milk with 1/2 tablespoon lemon juice. Let it sit for 5 minutes. - Yogurt: Use the same amount of plain yogurt, thinned with a bit of water. - Sour cream: Thin sour cream with a tiny bit of milk for a similar effect. You can tell when scones are done by these signs: - Golden tops: The tops should be golden brown. - Toothpick test: Insert a toothpick in the center. It should come out clean. - Slightly firm: The scones should feel firm when lightly touched. Absolutely! You can customize the glaze in many ways: - Add flavors: Try vanilla, almond extract, or even orange zest. - Leave it off: Scones are tasty even without glaze if you prefer. - Powdered sugar: Mix with milk for a simple glaze or drizzle honey over the top. Here’s a general idea of what you can expect: - Calories: About 180-200 calories per scone. - Fat: Around 8-10 grams, mainly from butter. - Fiber: Zucchini adds fiber, making them a bit healthier. These scones offer a mix of flavors while keeping some nutritional benefits. For the full recipe, check the earlier section. Lemon zucchini scones are a delightful treat. We discussed fresh ingredients, step-by-step methods, and helpful tips for success. Making these scones can elevate your baking skills and impress guests. Remember, fresh zucchini and quality lemon are key. Feel free to experiment with flavors and substitutions. Store leftovers correctly for maximum freshness. With practice, you’ll master these tasty scones. Enjoy baking and savor the delicious results!

Lemon Zucchini Scones

Indulge in the refreshing taste of Lemon Zucchini Scones, a delightful twist on your classic baked goods! These scones are easy to make with simple ingredients like grated zucchini, fresh lemon zest, and a sweet lemon glaze that takes them to the next level. Perfect for brunch or a cozy afternoon treat, these scones are sure to impress. Ready to bake? Click through to discover the full recipe and elevate your baking skills today!
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Ingredients
  

1 medium zucchini, grated and excess moisture fully squeezed out

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

Zest of 1 lemon (about 1 tablespoon)

1/2 cup cold unsalted butter, cut into small cubes

1/2 cup buttermilk (or substitute with milk mixed with a splash of lemon juice)

1 large egg

1 teaspoon pure vanilla extract

1/2 cup lemon glaze (a mixture of powdered sugar and fresh lemon juice for drizzling)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy scone removal.

    In a large mixing bowl, combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and the zest of 1 lemon. Stir the dry ingredients together until they are evenly mixed.

      Incorporate the cold, cubed butter into the flour mixture. Using a pastry cutter, forks, or your fingertips, work the butter into the dry ingredients until the mixture appears crumbly and resembles coarse crumbs.

        In a separate bowl, whisk together the buttermilk, large egg, and vanilla extract until the mixture is smooth and fully combined.

          Gradually pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until everything is just combined—take care not to over-mix to ensure light scones!

            Transfer the dough onto a floured surface. Lightly knead the dough a few times until it comes together, then shape it into a round disc of about 1 inch in thickness.

              Using a sharp knife or a pizza cutter, slice the disc into 8 wedges (similar to pizza slices), or utilize a biscuit cutter to create round scones. Place each piece onto the prepared baking sheet, giving each enough space to expand.

                Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  Once baked, allow the scones to cool slightly on the baking sheet. Drizzle the lemon glaze over the warm scones for an extra bright flavor kick.

                    Prep Time, Total Time, Servings: 20 min | 35 min | 8 scones

                      - Presentation Tips: Serve the scones on a beautiful platter with a few lemon slices and sprigs of fresh mint for a pop of color. Perfect for a delightful brunch or afternoon tea!