If you read my last post you will know that I am dedicating this week on my blog to zucchini recipes. It is for all of you that have zucchini in your gardens and may be looking for new recipes. I hoping that I can help you out with that.
I have been referred to as the scone queen once or twice on my blog, yes I love making scones. So I could not resist posting a zucchini scone recipe for this week. I just felt that it was really something I had to do.
I paired the zucchini with apple for these scones. I thought that the apple and the zucchini would be a great combination for this recipe. I grated both the zucchini and the apple and then after they were grated I placed them between sheets of paper towel so to remove most of the moisture. Toss in some cinnamon to enhance the zucchini and apples and you have a yummy scone.
One thing I do want to mention with these scones they are a little more on the moist side than a lot of my other scone recipes. I did top these off with a brown sugar glaze, but they would be just fine without a glaze, you can make that call if you decide to try this recipe.
Zucchini Apple Scones
2 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoon cinnamon
2 tablespoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup butter
2/3 cup butter milk
1 cup zucchini, grated
1 cup apple, grated
1. Grate zucchini and apples, once they are grated place both the zucchini and apple between sheets of paper towel to absorb most of the moisture.
2. Combine all of the dry ingredients in a large mixing bowl. Cut in the butter with a pastry blender until it resembles coarse crumbs.
3. Add the egg to a small bowl and beat slightly add in the butter milk and mix together.
4. Pour the egg mixture into the bowl with the dry ingredients all long with the zucchini and the apples. By hand mix until well blended.
5. Place the dough on a lightly floured surface. Knead lightly. Pat the dough out into a 8 inch circle. Using a pizza cutter cut into 8 to 12 wedges.
6. Bake in a 400 degree F oven for 12 to 14 minutes if you cut them into 12 wedges, slightly longer if you make the 8 larger wedges. Scones should be lightly browned.
Brown butter icing (optional)
2 tablespoons butter
1 cup powder sugar
1/2 teaspoon vanilla
1 to 2 tablespoons cream or milk
Add butter to a small saucepan and melt over medium heat. Continue to cook over medium heat until butter has turned a light brown, stirring continuously and keeping an eye on it so it doesn’t get too brown. Add the remaining ingredients and beat until smooth and right consistency to drizzle over the scones.