Description
Soft, fluffy, and slightly sweet, these lemon zucchini scones combine tender scone texture with the fresh flavors of lemon and zucchini. Perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Dry Ingredients:
2 cups all-purpose flour (240 g)
1/4 cup granulated sugar (50 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
1/2 cup unsalted butter, cold and cubed (113 g)
1 cup finely grated zucchini, squeezed to remove excess moisture (120 g)
1/2 cup buttermilk (120 ml)
1 large egg
1 teaspoon vanilla extract
Zest of 1 large lemon
Optional Glaze:
1/2 cup powdered sugar (60 g)
1–2 tablespoons fresh lemon juice
Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Cut in the Butter
Add cold, cubed butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs.
Step 4: Prepare the Zucchini
Grate zucchini finely, then squeeze out excess moisture using a clean towel.
Step 5: Mix Wet Ingredients
In a separate bowl, whisk buttermilk, egg, vanilla, and lemon zest. Fold in grated zucchini.
Step 6: Combine Wet and Dry Ingredients
Make a well in the dry ingredients, pour in wet mixture, and fold gently until just combined. Dough should be slightly sticky.
Step 7: Shape the Dough
Turn dough onto floured surface. Pat into 1-inch thick rectangle. Cut into squares or triangles.
Step 8: Bake the Scones
Place scones on prepared sheet, leaving 1 inch space. Bake 18–22 minutes until golden brown and toothpick comes out clean. Rotate sheet halfway.
Step 9: Optional Glaze
While slightly warm, whisk powdered sugar with lemon juice and drizzle over scones.
Notes
Cold Butter: Ensures flaky layers.
Squeeze Zucchini: Prevents soggy scones.
Avoid Overmixing: Keeps scones tender.
Even Sizing: Ensures uniform baking.
Preheat Oven: Fully preheated oven guarantees proper rise.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: lemon zucchini scones, homemade scones, zucchini breakfast scones, lemon baked goods