Zucchini Bread SconesServes: 8 scones | Prep Time: 10 mins | Total Time: 30 minsThis twist on traditional zucchini bread cooks fast, is super nutritious and tastes awesome! Thesescones will stay fresh for up to five days when stored in an airtight container in the refrigerator.IngredientsDirections| 175 g (1½ cups) wholewheat flour1. Preheat the oven to 425°F, and line a baking sheet withparchment paper.| 7,5 ml (1½ tsp) baking powder2. In a medium bowl, whisk together the flour, baking powder,cinnamon, nutmeg and salt. Cut in the butter with a pastrycutter or the back of a fork until the mixture resembles finecrumbs. 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 yogurt3. Shape the dough into a ¾ inch thick disk on the preparedbaking sheet, and brush with the remaining milk. Using a sharpknife, slice the disk into 8 wedges. Bake at 425°F for 17 to 20minutes, or until the tops are lightly golden. Cool on the panfor 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) shreddedzucchini, patted dry*ÀThe zucchini must be patted dry toremove excess moisture. This preventsthe scones from collapsing while theycool. Use paper towel to removeexcess liquid.These scones are a good way to add vegetables toyour breakfast. It is a good recipe for summer whenzucchini is in season.16
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