BCC RECIPE BOOKonline EN - Flipbook - Page 19
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 of choice
| 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.
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