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Cherry-Zucchini Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Your summer zucchini avalanche can be put to good use with these delicious scones. The dough will seem dry at first, but as the zucchini mixes with the sugar, it will give up its liquid and everything will work out fine. Tart dried cherries give a bright pop of color and fun to these tasty breakfast or snack-time treats.

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At a glance

Prep
Bake
Total
Yield
8 large or 24 small scones
Nutrition information

Ingredients

Choose your measure:

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 3/4 cup dried cherries, rough-chopped
  • 1 cup grated fresh zucchini, lightly packed
  • 1 teaspoon grated lemon peel (zest)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • sparkling sugar for sprinkling the tops, optional

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment, or grease the wells of a scone pan.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  3. Cut in the butter until it's the size of peas. Stir in the dried cherries, then put the zucchini and lemon zest on top (don't stir them in yet).
  4. In a separate small bowl or measuring cup, whisk the egg with the vanilla and milk. Add all at once, to the dry ingredients, and stir until the dough is evenly moistened. It will seem quite dry at first, but keep stirring and the zucchini will begin to give up its liquid.
  5. As soon as the dough holds together, scoop it onto the prepared baking sheet and gently pat it into a circle about 1/2" thick, or scoop it into the greased wells of a scone pan.
  6. Cut the dough into 8 wedges. If you want to make smaller scones, use a tablespoon scoop to make rounds. Or use a small scone pan, dropping a scoopful of dough into each well.
  7. Pull the large wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
  8. Sprinkle the top of the scones with sparkling sugar, if desired.
  9. Bake the scones for 22 to 24 minutes, until the tops are golden brown and a toothpick inserted into the center of one comes out clean. Bake the smaller scones for 13 to 15 minutes, or until they test done. Remove them from the oven, and serve warm.
  10. Yield: 8 large or 24 small scones.

Nutrition Information

  • Serving Size 1 large scone, 107g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 347
  • Calories from Fat 113
  • Total Fat 13g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 54mg
  • Sodium 392mg
  • Total Carbohydrate 53g
  • Dietary Fiber 2g
  • Sugars 23g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.