BCC RECIPE BOOKonline EN - Flipbook - Page 17
Zucchini Bread Scones
Serves: 8 scones | Prep Time: 10 mins | Total Time: 30 mins
This twist on traditional zucchini bread cooks fast, is super nutritious and tastes awesome! These
scones will stay fresh for up to five days when stored in an airtight container in the refrigerator.
Ingredients
Directions
| 175 g (1½ cups) whole
wheat flour
1. Preheat the oven to 425°F, and line a baking sheet with
parchment paper.
| 7,5 ml (1½ tsp) baking powder
2. In a medium bowl, whisk together the flour, baking powder,
cinnamon, nutmeg and salt. Cut in the butter with a pastry
cutter or the back of a fork until the mixture resembles fine
crumbs. Make a well in the centre. Pour in the Greek yogurt,
applesauce, 30 ml (2 tbsp) of milk and vanilla extract, and stir.
Fold in the zucchini.
| 6,25 ml (1¼ tsp)
ground cinnamon
| 2,5 ml (½ tsp) ground nutmeg
| 2,5 ml (½ tsp) salt
| 30 ml (2 tbsp) unsalted butter,
cold and cubed
| 120 g (½ cup) plain Greek yogurt
3. Shape the dough into a ¾ inch thick disk on the prepared
baking sheet, and brush with the remaining milk. Using a sharp
knife, slice the disk into 8 wedges. Bake at 425°F for 17 to 20
minutes, or until the tops are lightly golden. Cool on the pan
for 5 minutes before transferring to a wire rack.
| 45 ml (3 tbsp) applesauce
| 40 ml (2 tbsp + 2 tsp)
milk or plant-based beverage
| 5 ml (1 tsp) vanilla extract
| 175 g (1 cup) shredded
zucchini, patted dry*
À
The zucchini must be patted dry to
remove excess moisture. This prevents
the scones from collapsing while they
cool. Use paper towel to remove
excess liquid.
These scones are a good way to add vegetables to
your breakfast. It is a good recipe for summer when
zucchini is in season.
16
