Zucchini Bread Scones Recipe

For some reason I always say this when I make a new scone recipe, but I think these zucchini bread scones are my new favorite!

What is the best flour to use for scones?

For making scones, the best flour to use is usually a low-protein flour like all-purpose flour or cake flour. Here’s why:

1. All-Purpose Flour: This is the most common choice for scones. It has a moderate protein content, which helps to create a tender yet sturdy scone.
2. Cake Flour: If you want a more delicate and tender scone, you can use cake flour. It has a lower protein content compared to all-purpose flour, resulting in a finer crumb.

Some bakers prefer to use a combination of both all-purpose and cake flour to balance the texture, creating a tender scone with a slight chew.

When making scones, it’s important to handle the dough gently and not overwork it to ensure they stay light and fluffy.

Ingredients Needed for Zucchini Bread Scones

• all purpose flour
• baking powder
• salt
• sugar
• Splenda brown sugar – this is the first time I am baking with this product and I love it!
• decorative sugar for dusting before baking – I use Wilton brand that’s found in the baking aisle of most grocery stores

Why are my scones tough instead of tender?

Tough scones can result from several factors. Here are some common reasons and tips to help you achieve tender scones:

Over Mixing the Dough:

Reason: Overmixing develops gluten, which makes the scones tough.
Solution: Mix the dough just until the ingredients are combined. It’s okay if the dough looks a bit shaggy.

Using Warm Ingredients:

Reason: Warm butter or other ingredients can prevent the dough from becoming flaky and tender.
Solution: Use cold butter and keep other ingredients chilled until you’re ready to use them.

Overworking the Dough:

Reason: Kneading or handling the dough too much can toughen the scones.
Solution: Handle the dough as little as possible, just enough to bring it together.

Incorrect Baking Temperature:

Reason: Baking at the wrong temperature can affect the texture.
Solution: Make sure your oven is properly preheated to the recommended temperature, typically around 400°F (200°C).

Too Much Flour:

Reason: Adding too much flour can make the dough dense and tough.
Solution: Measure the flour accurately and avoid adding extra flour when shaping the dough.

Baking Powder or Baking Soda:

Reason: Using too much or too little leavening agent can affect the texture.
Solution: Measure the baking powder or baking soda accurately.

By paying attention to these factors, you can achieve tender, flaky scones. If you have a specific recipe you’re using, I can help troubleshoot with more detailed advice.

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Zucchini Bread Scones

Yield: 8 scones

Prep Time: 8 minutes

Cook Time: 18 minutes

Total Time: 26 minutes

If you have a lot of summer zucchini, these zucchini bread scones need to be made. They are light, fluffy, slightly sweet and perfect for breakfast or a snack.

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Ingredients

• 2.5 cups flour
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1/4 cup Splenda brown sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 2 cups zucchini, squeezed dry
• 1 large egg
• 1/3 cup unsweetened cashew milk
• 3 teaspoons coarse sugar

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar, Splenda brown sugar, and salt until well combined.

Cut in the Butter:
Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add the Zucchini:
Fold in the grated and squeezed-dry zucchini into the flour mixture, ensuring it's evenly distributed.

Prepare the Wet Ingredients:
In a separate bowl, whisk together the egg and cashew milk until well combined.

Combine Wet and Dry Ingredients:
Pour the wet ingredients into the flour mixture. Stir gently until the dough just comes together. Be careful not to overmix.

Shape the Dough:
Turn the dough out onto a lightly floured surface. Shape it into a 1-inch thick circle, about 8 inches in diameter.

Freeze the Dough:
Place the dough circle on the prepared baking sheet and freeze for 30 minutes. This step helps make cleaner cuts and ensures the scones hold their shape.

Cut into Scones:
Remove the dough from the freezer. Using a sharp knife, cut the circle into 8 equal wedges.

Bake:
Arrange the wedges on the baking sheet, leaving space between each scone. Sprinkle the tops with coarse sugar.

Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cool:
Allow the scones to cool on a wire rack before serving.

Notes

As of the date of this publication, each scone is 8 WW points. If you count calories or macros, each one is 215 calories, 4.6 fat, 37 carbs, 1.4 fiber and 6 protein. NOTE: As of 4/30/24, the link below only works on a cell phone.

Click here for the WW tracker.

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