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Lemon Zucchini Scones

Buttery, tender scones flecked with zucchini and brightened with a sweet lemon glaze. A perfect summer bake for brunch or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, Summer
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tbsp lemon zest from 1 lemon
  • 0.5 cup unsalted butter cold, cubed
  • 1 cup zucchini shredded, squeezed dry
  • 0.5 cup heavy cream plus extra for brushing
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice fresh
Lemon Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice fresh

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Pastry cutter
  • Cooling rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Whisk together flour, sugar, baking powder, salt, and lemon zest.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. Stir in shredded zucchini.
  5. Whisk cream, egg, vanilla, and lemon juice. Stir into dry ingredients until just combined.
  6. Shape dough into an 8-inch circle, cut into 8 wedges, and place on baking sheet.
  7. Brush tops with cream and bake 18–22 minutes until golden brown.
  8. Mix powdered sugar and lemon juice for glaze, drizzle over warm scones.

Notes

For extra flavor, add a handful of blueberries or white chocolate chips before baking.