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Mary’s Zucchini Scones: A Taste of Home

The scent of warm scones, straight from the oven, has always transported me back to my grandmother’s sunny kitchen. She had a way of turning simple ingredients into something truly magical, and her scones were legendary. While I’ve tweaked and experimented over the years, nothing quite captures that nostalgic feeling like a batch of freshly baked scones, especially when they’re packed with the subtle sweetness of zucchini and a hint of citrus. These are reminiscent of her, so I always think of her when baking them.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 12 pieces
Serves: 12
Dietary Type: Vegetarian

Ingredients

2 1⁄4 cups flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon orange peel
1 teaspoon lemon peel
1⁄4 cup butter (cold, unsalted)
1 egg
1⁄3 cup milk
1 cup zucchini, grated

Equipment Needed

Large mixing bowl
Pastry blender or fork
Measuring cups and spoons
Cutting board
Knife
Cookie sheet
Cooking spray

Instructions

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a cookie sheet by spraying it with cooking spray. This prevents the scones from sticking and ensures even baking.
In a large mixing bowl, combine the flour, baking powder, salt, granulated sugar, cinnamon, orange peel, and lemon peel. Make sure the dry ingredients are evenly distributed. This creates a consistent flavor throughout the scones.
Add the grated zucchini to the dry ingredients. The moisture in the zucchini will contribute to the tenderness of the scones.
Cut in the butter using a pastry blender or fork until the mixture resembles coarse cornmeal. The butter should be cold to prevent it from melting into the flour, which results in a flakier scone. If you don’t have a pastry blender, you can use your fingertips, but be sure to work quickly to keep the butter cold.
In a separate small bowl, whisk the egg with the milk. This creates an emulsion that helps bind the dry ingredients together.
Add the egg and milk mixture to the flour mixture.
Stir until a soft dough forms. Be careful not to overmix the dough, as this can lead to tough scones. A few streaks of flour are perfectly fine.
Turn the dough out onto a lightly floured board.
Roll the dough into a ball.
Cut the ball in half, and pat each half into a 6-7 inch round.
Dip a knife into flour and cut each round into 5 wedges. Using a floured knife will prevent the dough from sticking and ensure clean cuts.
Place the wedges on the prepared cookie sheet. Make sure to leave a little space between each scone to allow for even baking.
Bake for 15 minutes at 425 degrees Fahrenheit (220 degrees Celsius), or until golden brown. Keep a close eye on the scones during the last few minutes of baking to prevent them from burning.
Remove from oven and let cool slightly before serving.

Expert Tips & Tricks

For extra flavor, consider adding a handful of raisins, dried cranberries, or chocolate chips to the dough.
If you don’t have orange and lemon peel on hand, you can substitute with a teaspoon of orange extract and a teaspoon of lemon extract.
For a sweeter scone, brush the tops with melted butter and sprinkle with coarse sugar before baking.
Don’t have fresh zucchini? You can use frozen zucchini that has been thawed and squeezed dry.
For easier cleanup, line your cookie sheet with parchment paper instead of using cooking spray.
If your scones are browning too quickly, you can tent them with aluminum foil during the last few minutes of baking.
To ensure even baking, rotate the cookie sheet halfway through the baking time.
If you want to make the dough ahead of time, you can prepare it up to the point of cutting the wedges, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply cut the wedges and bake as directed.

Serving & Storage Suggestions

These zucchini scones are best served warm, straight from the oven. They’re delicious on their own, but they’re even better with a dollop of clotted cream, whipped cream, or your favorite jam. They also pair perfectly with a cup of hot tea or coffee.

Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the scones in foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 5-10 minutes, or until warmed through. You can also reheat them in the microwave, but they may become slightly softer.

For longer storage, you can freeze the scones for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. To thaw, place the scones in the refrigerator overnight or at room temperature for a few hours. Reheat as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	154.1 kcal	N/A
Calories from Fat	42 g	28%
Total Fat	4.8 g	7%
Saturated Fat	2.8 g	13%
Cholesterol	28.7 mg	9%
Sodium	225.6 mg	9%
Total Carbohydrate	24.6 g	8%
Dietary Fiber	0.9 g	3%
Sugars	5.8 g	N/A
Protein	3.4 g	6%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You may need to add a little extra milk to achieve the right consistency.
Vegan: Replace the butter with a vegan butter substitute, the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and the milk with almond or soy milk.
Spiced Zucchini Scones: Add a pinch of nutmeg, ginger, or cloves to the dry ingredients for a warm, spiced flavor.
Savory Zucchini Scones: Omit the sugar and cinnamon, and add a cup of shredded cheddar cheese and a teaspoon of garlic powder for a savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use a food processor to cut in the butter?
A: Yes, you can use a food processor, but be careful not to overprocess the mixture. Pulse the butter and flour together until the mixture resembles coarse cornmeal.

Q: Can I make these scones without orange and lemon peel?
A: Yes, you can omit the orange and lemon peel if you don’t have them on hand. The scones will still be delicious, but they won’t have the same citrusy flavor.

Q: How do I prevent my scones from being dry?
A: Be careful not to overbake the scones. They should be golden brown on top but still slightly soft in the center. Also, avoid overmixing the dough, as this can develop the gluten and make the scones tough.

Q: Can I add other vegetables to these scones?
A: Yes, you can experiment with adding other vegetables, such as shredded carrots or chopped spinach. Just be sure to adjust the amount of liquid accordingly.

Q: What is the best way to reheat scones?
A: The best way to reheat scones is to wrap them in foil and bake them at 350 degrees Fahrenheit (175 degrees Celsius) for 5-10 minutes, or until warmed through. This will help keep them from drying out.

Final Thoughts

These Zucchini Scones are more than just a recipe; they’re a little piece of home, a memory baked into every bite. I encourage you to try this recipe and experience the comforting flavors for yourself. Feel free to experiment with different variations and substitutions to make it your own. And if you do, I’d love to hear about it! Share your feedback and creations, and perhaps pair these scones with a lovely cup of chamomile tea for the full experience. Happy baking!

Mary’s Zucchini Scones Recipe