golden yellow zucchini scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 buttery scones
Ingredients
  • 1 shredded yellow zucchini (squeeze out moisture)
  • 3¼ cups spelt flour
  • ½ cup + ½ tablespoon turbinado sugar
  • 1 tablespoon baking powder
  • ½ teaspoon pink salt
  • ¾ cup of cold plant-based cubed butter
  • 2 teaspoons vanilla extract
  • ¼ cup + 1 tablespoon of organic canned coconut milk
  • ⅓ cup almond milk
  • For The Glaze:
  • 2 Tablespoons plant based butter
  • 1¼ Cup of powdered sugar
  • 2 Tablespoons of coconut milk
  • 2 Sprigs of fresh thyme to sprinkle on top
Instructions
  1. Turn on oven at 375 degrees
  2. Shred one yellow zucchini. Squeeze out moisture. Place in a bowl set aside.
  3. In a large bowl combine flour, ½ cup of turbinado sugar, baking powder, and salt.
  4. Pull out your pastry cutter or you can use a fork if you don't have one. Cut in butter until the mixture takes on a crumbly texture.
  5. Mix in ¼ cup canned coconut milk, stir in almond milk and vanilla. Mix until all dry ingredients are moisturized. Lastly, stir in your yellow zucchini squash.
  6. Lightly sprinkle flour on surface pat out dough and form in a 10-inch circle. Check out my circle, yeah, like that. Cut into 8 wedges.
  7. Lastly, place scones on a prepared pan lined with parchment paper, then brush the scones with 1 tablespoon of coconut milk, then sprinkle on with ½ tablespoon of turbinado sugar.
  8. Now, the fun part, bake for 15-20 minutes until scones are golden or until the toothpick has little to no crumbs.
  9. Allow cooling for 5 minutes then drizzle with glaze. Best served warm with a cup of tea! 🙂
Notes
For The Golden Glaze:

2 Tablespoons plant based butter
1¼ Cup of powdered sugar
2 Tablespoons of coconut milk
2 Sprigs of fresh thyme to sprinkle on top

In a small bowl, combine ingredients, whisk until well combined. Once combined, drizzle over scones then sprikle with fresh thyme.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/golden-yellow-zucchini-scones/