golden yellow zucchini scones

Golden yellow zucchini scones make me smile. A lot.

I reluctantly admit it, summer is winding down, homeschool lurks on the horizon, and my garden is dying back due to scorching temperatures.

BUT DON’T FRET!

There’s still time to bake a pan of these summery scones made with garden-fresh yellow zucchini. I cherish this quick bread classic for its buttery inside, flaky outside, and its moist sweet center.

To be the proud recipient of these golden delights you’ll need:

• Your basic baking ingredients (Spelt flour, almond milk, baking powder, butter, and pink salt)
• A cutting board
• Baking sheet.

Combine your ingredients into a crumbly mushy ball, place it on a cutting board that’s coated with flour, form into a circular ball, then cut into eight wedges.

Like so.

Place scones on the prepared baking sheet sprinkle with turbinado sugar to create a golden brown crisp glowing top that will be heavenly.

Bake for 20 minutes.

Behold, Buttery Beloveds draped in a golden glaze adorned with fresh snips of thyme as a reminder that Summer is not over yet.

(P.S.)

“How To Devour” instructions not included, but whatever you do….keep it civil. 🙂

Want More Tasty Scone Recipes?

• Hibiscus Scones
• Pomegranate Scones
• Apricot Scones with Honey Apricot Glaze

HOW TO MAKE GOLDEN YELLOW ZUCCHINI SCONES

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golden yellow zucchini scones

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: Taste of Yummy

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.

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