Introduction to Lemon Zucchini Scones
Ever been in need of something almost instant to cheer your day? Here are Lemon Zucchini Scones! Quick fixes that are as easy to make as they are full of bright sunny flavors to lift anyone’s spirits. Perfect for breakfast or a snack to get you through the rest of the day.
I love how the zucchini adds that moisture. Each bite is so soft and yummy. Be you a busy mom, headed to work pro, or just a kind human wanting scones to gladden your loved ones, these are sure to do just that!
Why You’ll Love This Lemon Zucchini Scones
These Lemon Zucchini Scones are a perfect blend of citrusy brightness and moist goodness. They’re incredibly easy to make, allowing you to enjoy warm scones fresh from the oven in just 33 minutes. The combination of zucchini and lemon means each bite is not only tasty but also packed with nutrients. Plus, they make a delightful treat for both breakfast and snacks, satisfying even the pickiest eaters!
Ingredients for Lemon Zucchini Scones
Let’s gather our delicious ingredients for these delightful Lemon Zucchini Scones! Here’s what you’ll need:
- Medium zucchini: Grated and squeezed to remove excess moisture, zucchini adds a wonderful softness to the scones.
- All-purpose flour: This flour provides the perfect base for our scones, giving them structure.
- Whole wheat flour: This offers a nutty flavor and added fiber, making our scones a tad healthier.
- Baking powder: A must-have leavener that helps the scones rise and become fluffy.
- Baking soda: This works alongside baking powder to ensure a light texture.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Sugar: Adding sweetness, it helps to balance the tartness of the lemon while keeping the scones soft.
- Lemon zest: Packs a powerful punch of citrus flavor, infusing a bright aroma in every bite.
- Cold unsalted butter: Cubed and added to the mix, it creates flaky layers when baked.
- Buttermilk: This ensures a tender crumb. If you don’t have any, just mix regular milk with a splash of lemon juice!
- Large egg: Acts as a binder, keeping everything together while adding richness.
- Vanilla extract: A touch of warmth that beautifully complements the citrus flavor.
- Lemon glaze: A delightful drizzle made from powdered sugar and lemon juice that makes these scones irresistible!
For the exact measurements of each ingredient, check the end of the article where they’re listed for easy printing. Happy baking!
How to Make Lemon Zucchini Scones
Now that we have our ingredients ready, let’s dive into the steps for making these delightful Lemon Zucchini Scones. I promise, it’s simpler than you might think!
Step 1: Preheat and Prepare Your Baking Sheet
First, preheat your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper. This will help prevent the scones from sticking and makes clean-up a breeze later.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Use a whisk or fork to mix everything together. You want it to be evenly blended, so all those delicious flavors mingle beautifully!
Step 3: Incorporate the Butter
Next, add the cold, cubed butter to your dry mixture. This step is crucial for flaky scones. With a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs. Don’t worry about it being perfect; those little butter chunks will create the perfect texture!
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well combined. This mix is what brings everything together. If you’re short on buttermilk, just mix regular milk with a splash of lemon juice—easy peasy!
Step 5: Combine Wet and Dry Mixtures
Now, it’s time for the wet and dry ingredients to meet! Pour the whisked wet ingredients into the flour mixture. Gently stir until just combined—it’s okay if there are a few lumps. Over-mixing can lead to tough scones, and we definitely don’t want that!
Step 6: Shape the Dough
Turn the dough out onto a floured surface. Gently knead it a couple of times, just enough to bring it together. Form the dough into a circle that’s about 1 inch thick. Think of it as creating a pizza without the toppings!
Step 7: Bake the Scones
Use a knife or biscuit cutter to cut your dough into wedges or rounds, depending on your preference. Place them on the baking sheet, leaving a little space between each one. Pop them into the oven and bake for 15-18 minutes. You’ll know they’re done when they’re golden brown on top and a toothpick comes out clean!
Step 8: Drizzle with Lemon Glaze
Once baked, let the scones cool slightly on a wire rack. Then, drizzle them with the lemon glaze. Just mix powdered sugar with a bit of lemon juice until it reaches your desired consistency. This sweet-tart drizzle adds the finishing touch and elevates those scones to another level!
Tips for Success
- Always squeeze out as much moisture from the grated zucchini as possible to avoid soggy scones.
- Chill your butter before using; cold butter is key for achieving that perfect flaky texture.
- Don’t over-mix the dough; stop mixing as soon as everything is combined.
- Try serving warm for the best texture and flavor.
- Adjust the lemon glaze to your taste; add more lemon for zing or sugar for sweetness!
Equipment Needed
- Mixing bowls: A large bowl for dry ingredients and a smaller one for wet ingredients. Any dishwasher-safe bowl works!
- Whisk: A balloon whisk helps mix ingredients well, but a fork can also do the job.
- Pastry cutter: Use this for cutting butter. A fork or your fingers works too!
- Baking sheet: A standard sheet pan works well; just line it with parchment for easy cleanup.
- Measuring cups and spoons: Essential for getting those ingredient amounts just right!
Variations
- Add nuts or seeds: Chopped walnuts or sunflower seeds add a wonderful crunch and extra nutrients.
- Herb-infused: Try incorporating fresh herbs like basil or thyme to give your scones a savory twist.
- Cheese option: Grated cheese, like sharp cheddar, pairs beautifully with the lemon for a savory scone.
- Gluten-free mix: Use a gluten-free flour blend for a delightful gluten-free option without sacrificing flavor.
- Fruit addition: Diced berries or dried cranberries can be mixed in for a sweet burst of flavor.
Serving Suggestions
- Pair your Lemon Zucchini Scones with a refreshing cup of herbal tea for a delightful afternoon treat.
- Serve warm alongside a dollop of clotted cream or butter for extra richness.
- Add fresh fruit, like berries or sliced citrus, for a colorful presentation.
- Try them with a light salad for a charming brunch spread!
FAQs about Lemon Zucchini Scones
Can I freeze Lemon Zucchini Scones?
Absolutely! These scones freeze beautifully. Just let them cool completely, then wrap them in plastic wrap and place them in an airtight container. When you’re ready to enjoy, simply reheat them directly from the freezer.
Can I make these scones dairy-free?
Yes! You can substitute the buttermilk with a plant-based milk mixed with a splash of lemon juice. Use a dairy-free butter alternative instead of unsalted butter to keep them completely dairy-free.
How do I store leftover scones?
Store your leftover Lemon Zucchini Scones in an airtight container at room temperature for up to three days. For longer freshness, you can refrigerate them!
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes to curdle. This homemade buttermilk works perfectly in the recipe!
Can I add other flavors to the scones?
Of course! Feel free to experiment with different flavorings. You could add chocolate chips, other fruits, or even spices like cinnamon to customize your Lemon Zucchini Scones to your taste!
Final Thoughts
Creating these Lemon Zucchini Scones is like adding a splash of sunshine to my kitchen. The joy of biting into a warm, flaky scone, with that perfect balance of tangy lemon and moist zucchini, never gets old.
They’re not just a treat but a way to gather family and friends around the table, sharing laughter and good stories. Plus, I’ve found that baking can be a delightful escape from a hectic day, filling my home with inviting aromas. Get ready to make memories—and scones—because these little delights are bound to bring smiles to everyone!
Print
Lemon Zucchini Scones
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious and refreshing lemon zucchini scones perfect for any time of the day.
Ingredients
- 1 medium zucchini, grated and excess moisture 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 sugar
- Zest of 1 lemon
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk (or milk with a splash of lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Mix until evenly combined.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to over-mix.
- Turn the dough out onto a floured surface and gently knead it a couple of times to bring it together. Form the dough into a circle about 1 inch thick.
- Cut the circle into wedges (like a pizza) or use a biscuit cutter for round scones and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick comes out clean.
- Allow the scones to cool slightly before drizzling them with the lemon glaze.
Notes
- Make sure to squeeze out as much moisture from the zucchini as possible.
- Serve warm for the best texture and flavor.
- Glaze can be adjusted to taste; add more lemon juice for a tangy flavor or more powdered sugar for sweetness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
