Zucchini Scones (Experimental) Recipe

Looking for an easy Zucchini Scones (Experimental) recipe? Learn how to make Zucchini Scones (Experimental) using healthy ingredients.


Submitted by tsikatsii

Makes 12 servings



Experimental Zucchini Scones I think I could reduce the butter to 4 tbsp, as it tastes awfully buttery. But it's still a bit gummy from the zucchini. More rolled oats?

Recipe Ingredients for Zucchini Scones (Experimental)

1 cup rolled oats
1 3/4 cups all-purpose flour
4 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
90 g cold butter, cut up
1 egg, lightly beaten
1 cup zucchini, shredded

Recipe Directions for Zucchini Scones (Experimental)

  1. Preheat the oven to 350F.

  2. Pulse the first 6 ingredients in a food processor.

  3. Rub in the butter.

  4. Fold in the egg and zucchini.

  5. Knead the mixture until like a dough.

  6. Turn out onto a silpat and baking sheet, then pat out into a round.

  7. Slice into 12 wedges.

  8. Bake for 25 minutes.

  9. Pull apart the wedges and bake for another 5 minutes.

Categories

Breads, Bake, Vegetarian

Nutrition Facts
Serving Size 51.1g
Amount Per Serving
Calories
170
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
4.1g
20%
Trans Fat
0.0g
Cholesterol
32mg
11%
Sodium
200mg
8%
Potassium
159mg
5%
Total Carbohydrates
23.5g
8%
Dietary Fiber
1.3g
5%
Sugars
4.5g
Protein
3.4g
Vitamin A 4% Vitamin C 3%
Calcium 5% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
    Bad points
  • High in saturated fat
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