Deliciously moist Lemon Zucchini Scones that combine the fresh flavors of lemon and zucchini, perfect for breakfast or a light snack.

Scale

2 cups all-purpose flour (240 g)

1/4 cup granulated sugar (50 g)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter

cold and cubed (113 g)

1 cup finely grated zucchini

squeezed to remove excess moisture (120 g)

1/2 cup buttermilk (120 ml)

1 large egg

1 teaspoon vanilla extract

Zest of 1 large lemon

1/2 cup powdered sugar (60 g)

1–2 tablespoons fresh lemon juice

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the grated zucchini, followed by the buttermilk, egg, vanilla extract, and lemon zest until just combined.
Turn the dough out onto a floured surface and knead gently until it comes together.
Pat the dough into a circle about 1 inch thick and cut into triangles or wedges.
Place the scones on the prepared baking sheet and bake for 25-30 minutes or until golden brown.
While the scones are baking, make the glaze by whisking together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the warm scones once they are out of the oven. Serve and enjoy!

Make sure to remove excess moisture from the zucchini to avoid soggy scones. The glaze is optional but adds a delightful sweetness.

Keywords: Lemon Zucchini Scones, baking, healthy scones, lemon flavor, snack ideas