BCCRecipeBOOK - Page 23

Zucchini Bread Scones
Serves: 8 scones / Prep Time: 10 mins / Total Time: 30 mins
This twist on traditional zucchini bread cooks fast, is super nutritious, and tastes
awesome. These scones will stay fresh for five days when stored in an air-tight container
in the refrigerator.

1. Preheat the oven to 425°F, and line a baking sheet with
parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry
cutter or the back of a fork until the mixture resembles fine
crumbs. Make a well in the center. Stir in the Greek yogurt,
maple syrup, 2 tablespoons of milk, and vanilla extract.
Fold in the zucchini.
3. Shape the dough into a ¾” tall circle on the prepared
baking sheet, and brush with the remaining milk. Slice the
circle into 8 triangular segments with a sharp knife. Bake at
425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a
wire rack.

1 ½ cups whole wheat
1 ½ tsp baking powder
1 ¼ tsp ground
½ tsp ground nutmeg
½ tsp salt
2 tbsp unsalted butter,
cold and cubed
½ cup plain nonfat
Greek yogurt
3 tbsp pure maple
2 tbsp + 2 tsp nonfat
milk, divided
1 tsp vanilla extract
1 cup shredded
zucchini, patted dry*
Zucchini is rich in fibre and aids in a healthy
digestive system.3
*The zucchini must be patted
dry to remove excess moisture.
This prevents the scones from
collapsing while they cool. Use
paper towel to remove excess

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