There are certain recipes that bring together the freshness of the garden with the warmth of the kitchen, and these Lemon Zucchini Scones are one of them. If you’ve ever grown zucchini in your backyard—or even received a basketful from a generous neighbor—you know how abundant they can be in the summer. While zucchini often stars in savory dishes, there’s something magical about tucking it into baked goods. It keeps things moist, adds a tender bite, and pairs beautifully with bright flavors like lemon.

I first made these scones on a breezy summer afternoon when my garden was practically overflowing with zucchini. I was tired of making zucchini bread and wanted something new, something cheerful and perfect for an afternoon tea or coffee date on the porch. Lemon, with its sunny tartness, felt like the natural partner. The result? A lightly sweet, buttery scone with flecks of green zucchini and a zingy lemon glaze that makes every bite sing.

They’ve since become a staple in my kitchen, especially during the late summer harvest. Whenever friends drop by, these scones disappear fast, and I often find myself doubling the batch. They’re rustic yet elegant, the kind of treat that works just as well for a Sunday brunch as they do for a simple weekday snack.

Let me walk you through everything you need to know—not just how to bake them, but also how to enjoy, store, and even adapt them to your taste.

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest (from 1 large lemon)
1/2 cup unsalted butter, cold and cubed
1 cup zucchini, shredded and squeezed of excess liquid
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the shredded zucchini. Make sure you’ve squeezed out the excess liquid to avoid soggy dough.
In a small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.
Pour the wet ingredients into the flour mixture, stirring gently until just combined. Do not overmix.
Turn the dough onto a lightly floured surface. Pat it into an 8-inch circle, about 1-inch thick.
Cut the circle into 8 wedges and place them onto the prepared baking sheet, leaving space between each scone.
Brush the tops with a little extra heavy cream to encourage browning.
Bake for 18–22 minutes, or until the scones are golden brown and firm to the touch.
While the scones cool slightly, prepare the glaze by whisking powdered sugar with lemon juice until smooth.
Drizzle the glaze over the warm scones and let it set before serving.