![Lemon Zucchini Scones are bright and tasty. They mix sweet and savory in every bite. You can enjoy them for breakfast, brunch, or even dessert. With fresh lemon and tender zucchini, these scones are a must-try. For the complete recipe, check out the [Full Recipe]. Here’s what you need to make these delicious scones: - 1 medium zucchini, grated and excess moisture squeezed out - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 tablespoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup sugar - Zest of 1 lemon - 1/2 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk with a splash of lemon juice) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling) You can easily switch out some ingredients if needed. Here are some ideas: - Zucchini: You can use yellow squash instead. It tastes just as good. - Flours: Try using gluten-free flour as a substitute. It works well for a gluten-free option. - Buttermilk: If you don’t have buttermilk, mix regular milk with a little lemon juice. - Sugar: You can use coconut sugar for a healthier choice. - Butter: Swap butter with coconut oil for a dairy-free version. These swaps keep the flavor but cater to different diets! To start, gather your ingredients for Lemon Zucchini Scones. You'll need: - 1 medium zucchini, grated and excess moisture squeezed out - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 tablespoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup sugar - Zest of 1 lemon - 1/2 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk with a splash of lemon juice) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup lemon glaze First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Next, grate the zucchini and squeeze out any extra moisture. This step helps keep your scones from being too wet. In a large bowl, mix the dry ingredients. Combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Stir until everything is mixed well. In another bowl, combine the wet ingredients. Whisk together the buttermilk, egg, and vanilla extract. Make sure it’s well mixed so that the egg breaks up and blends nicely with the liquids. Now, add the cold butter to the dry mixture. Use a pastry cutter or your fingers to mix the butter in. Keep mixing until the dough looks like coarse crumbs. Then, pour the wet mixture into the dry mixture. Stir gently until just combined. Don’t over-mix! Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Shape the dough into a circle about 1 inch thick. Next, cut the circle into wedges like a pizza. You can also use a biscuit cutter if you prefer round scones. Place the cut pieces on the prepared baking sheet. Bake the scones for 15-18 minutes. They should turn golden brown on top and a toothpick should come out clean when tested. Once done, allow them to cool slightly. Drizzle with the lemon glaze before serving. Enjoy your fresh Lemon Zucchini Scones! To make scones that are light and fluffy, you must handle the dough gently. Over-mixing can lead to tough scones. Mix until just combined. Use cold butter. It helps create flaky layers. The butter should be in small cubes. When you bake, it melts and leaves tiny pockets. These pockets make your scones airy. Also, do not skip the chilling step. Letting the dough rest in the fridge for 15 minutes can help it firm up. This gives you a better rise when baking. Store your scones in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Wrap each scone in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. This restores their warmth and crispness. You can also microwave them for 15-20 seconds, but they will be softer. Lemon zucchini scones are great with many drinks. Try them with a cup of tea or coffee. They also pair well with fresh fruit. A side of berries adds a nice touch. For a sweeter option, a dollop of clotted cream works wonders. You can drizzle honey over them for added flavor. If you want something savory, serve them with cheese. Goat cheese or cream cheese enhances the taste. These pairings make the scones perfect for breakfast, brunch, or any gathering. For the full recipe, check out the section above. {{image_2}} You can add more flavors to your Lemon Zucchini Scones. Fresh herbs like basil or dill work well. Just chop them finely and mix them in with the dry ingredients. You can also try spices like cinnamon or nutmeg. These spices bring warmth and depth to the scones. A pinch of black pepper can add a fun kick! Experiment and find your favorite mix. If you need gluten-free scones, it’s easy to adapt the recipe. Use gluten-free all-purpose flour instead of regular flour. Look for one that has xanthan gum included. This helps mimic the structure of wheat flour. Also, check your baking powder to ensure it's gluten-free. The texture might change slightly, but they will still be delicious! While the lemon glaze is tasty, you have other options too. A simple icing made from milk and powdered sugar is great. You can add a splash of vanilla for flavor. If you want fruity notes, try a berry glaze. Just mash some berries with powdered sugar and a bit of lemon juice. This gives a lovely color and taste. Each glaze adds a unique twist to your scones! To store leftover scones, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to two days. If you want them to last longer, the fridge is a good option. Just remember, they may dry out a bit in the fridge. If you want to keep them fresh, wrap them well in plastic wrap before placing them in the container. Freezing scones is easy and smart. You can freeze them before or after baking. To freeze before baking, cut the dough into shapes and place them on a baking sheet. Freeze them for about 30 minutes. Then, transfer them to a freezer bag. They will stay fresh for up to three months. If you freeze baked scones, let them cool first. Wrap each scone tightly in plastic wrap. Then, store them in a freezer bag. Thawing your scones is simple. For scones frozen before baking, just take them out and bake them straight from the freezer. Add a couple of extra minutes to the baking time. If you froze baked scones, move them to the fridge overnight. The next day, warm them in the oven for a few minutes. This will help them regain their fresh taste and texture. Enjoy your Lemon Zucchini Scones anytime! For the full recipe, check the section above. Yes, you can use other types of squash like yellow squash. The flavor will change a bit but will still be tasty. Make sure to grate it and squeeze out any extra moisture. This keeps your scones from getting too wet. You can also mix different types of squash for a unique flavor twist. You know the scones are done when they turn golden brown on top. A toothpick inserted into the center should come out clean. Watch them closely in the last few minutes of baking. They can go from perfect to overbaked quickly. These scones pair well with many things. Here are some great ideas: - Fresh fruit like berries or sliced peaches - A dollop of whipped cream or clotted cream - Your favorite jam or lemon curd - A cup of tea or coffee Feel free to mix and match! The zesty lemon flavor shines with many sides. Enjoy your Lemon Zucchini Scones at breakfast or as a snack. For the full recipe, check out the Full Recipe section above. In this post, we covered how to make delicious lemon zucchini scones. You learned about the ingredients, step-by-step cooking, and helpful tips for the best texture. I also shared variations and storage advice to keep your scones fresh. Remember, you can customize your scones to fit your taste. I hope you feel inspired to try this recipe. Happy baking!](https://homecookingstyle.com/wp-content/uploads/2025/06/4ed8d1a1-d422-405f-b795-dfc81ca6ea79-768x768.webp)
Are you ready to bake something that’s both tasty and unique? Lemon Zucchini Scones are the perfect treat for any occasion, whether it’s brunch, a meeting, or just a cozy afternoon. In this guide, I’ll walk you through the easy steps, share key tips for that perfect texture, and offer fun variations to keep things fresh. Get your apron on, and let’s make these delightful scones together!
Ingredients
Full Recipe Overview
Lemon Zucchini Scones are bright and tasty. They mix sweet and savory in every bite. You can enjoy them for breakfast, brunch, or even dessert. With fresh lemon and tender zucchini, these scones are a must-try. For the complete recipe, check out the [Full Recipe].
Required Ingredients for Lemon Zucchini Scones
Here’s what you need to make these delicious scones:
– 1 medium zucchini, grated and excess moisture squeezed out
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 tablespoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/3 cup sugar
– Zest of 1 lemon
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup buttermilk (or milk with a splash of lemon juice)
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling)
Overview of Substitutions for Ingredients
You can easily switch out some ingredients if needed. Here are some ideas:
– Zucchini: You can use yellow squash instead. It tastes just as good.
– Flours: Try using gluten-free flour as a substitute. It works well for a gluten-free option.
– Buttermilk: If you don’t have buttermilk, mix regular milk with a little lemon juice.
– Sugar: You can use coconut sugar for a healthier choice.
– Butter: Swap butter with coconut oil for a dairy-free version.
These swaps keep the flavor but cater to different diets!
Step-by-Step Instructions
Prepping the Ingredients
To start, gather your ingredients for Lemon Zucchini Scones. You’ll need:
– 1 medium zucchini, grated and excess moisture squeezed out
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 2 tablespoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/3 cup sugar
– Zest of 1 lemon
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup buttermilk (or milk with a splash of lemon juice)
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup lemon glaze
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Next, grate the zucchini and squeeze out any extra moisture. This step helps keep your scones from being too wet.
Mixing Dry and Wet Ingredients
In a large bowl, mix the dry ingredients. Combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Stir until everything is mixed well.
In another bowl, combine the wet ingredients. Whisk together the buttermilk, egg, and vanilla extract. Make sure it’s well mixed so that the egg breaks up and blends nicely with the liquids.
Now, add the cold butter to the dry mixture. Use a pastry cutter or your fingers to mix the butter in. Keep mixing until the dough looks like coarse crumbs. Then, pour the wet mixture into the dry mixture. Stir gently until just combined. Don’t over-mix!
Forming and Cutting the Dough
Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Shape the dough into a circle about 1 inch thick.
Next, cut the circle into wedges like a pizza. You can also use a biscuit cutter if you prefer round scones. Place the cut pieces on the prepared baking sheet.
Bake the scones for 15-18 minutes. They should turn golden brown on top and a toothpick should come out clean when tested. Once done, allow them to cool slightly. Drizzle with the lemon glaze before serving. Enjoy your fresh Lemon Zucchini Scones!
Tips & Tricks
Achieving the Perfect Scone Texture
To make scones that are light and fluffy, you must handle the dough gently. Over-mixing can lead to tough scones. Mix until just combined. Use cold butter. It helps create flaky layers. The butter should be in small cubes. When you bake, it melts and leaves tiny pockets. These pockets make your scones airy. Also, do not skip the chilling step. Letting the dough rest in the fridge for 15 minutes can help it firm up. This gives you a better rise when baking.
Storage and Reheating Tips
Store your scones in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Wrap each scone in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. This restores their warmth and crispness. You can also microwave them for 15-20 seconds, but they will be softer.
Pairing Suggestions for Lemon Zucchini Scones
Lemon zucchini scones are great with many drinks. Try them with a cup of tea or coffee. They also pair well with fresh fruit. A side of berries adds a nice touch. For a sweeter option, a dollop of clotted cream works wonders. You can drizzle honey over them for added flavor. If you want something savory, serve them with cheese. Goat cheese or cream cheese enhances the taste. These pairings make the scones perfect for breakfast, brunch, or any gathering. For the full recipe, check out the section above.
Variations
Adding Flavors: Herbs and Spices
You can add more flavors to your Lemon Zucchini Scones. Fresh herbs like basil or dill work well. Just chop them finely and mix them in with the dry ingredients. You can also try spices like cinnamon or nutmeg. These spices bring warmth and depth to the scones. A pinch of black pepper can add a fun kick! Experiment and find your favorite mix.
Gluten-Free Option for Lemon Zucchini Scones
If you need gluten-free scones, it’s easy to adapt the recipe. Use gluten-free all-purpose flour instead of regular flour. Look for one that has xanthan gum included. This helps mimic the structure of wheat flour. Also, check your baking powder to ensure it’s gluten-free. The texture might change slightly, but they will still be delicious!
Alternative Glaze Options
While the lemon glaze is tasty, you have other options too. A simple icing made from milk and powdered sugar is great. You can add a splash of vanilla for flavor. If you want fruity notes, try a berry glaze. Just mash some berries with powdered sugar and a bit of lemon juice. This gives a lovely color and taste. Each glaze adds a unique twist to your scones!
Storage Info
How to Store Leftover Scones
To store leftover scones, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to two days. If you want them to last longer, the fridge is a good option. Just remember, they may dry out a bit in the fridge. If you want to keep them fresh, wrap them well in plastic wrap before placing them in the container.
Freezing Lemon Zucchini Scones
Freezing scones is easy and smart. You can freeze them before or after baking. To freeze before baking, cut the dough into shapes and place them on a baking sheet. Freeze them for about 30 minutes. Then, transfer them to a freezer bag. They will stay fresh for up to three months. If you freeze baked scones, let them cool first. Wrap each scone tightly in plastic wrap. Then, store them in a freezer bag.
Best Practices for Thawing
Thawing your scones is simple. For scones frozen before baking, just take them out and bake them straight from the freezer. Add a couple of extra minutes to the baking time. If you froze baked scones, move them to the fridge overnight. The next day, warm them in the oven for a few minutes. This will help them regain their fresh taste and texture. Enjoy your Lemon Zucchini Scones anytime! For the full recipe, check the section above.
FAQs
Can I use a different type of squash?
Yes, you can use other types of squash like yellow squash. The flavor will change a bit but will still be tasty. Make sure to grate it and squeeze out any extra moisture. This keeps your scones from getting too wet. You can also mix different types of squash for a unique flavor twist.
How do I know when the scones are done baking?
You know the scones are done when they turn golden brown on top. A toothpick inserted into the center should come out clean. Watch them closely in the last few minutes of baking. They can go from perfect to overbaked quickly.
What can I serve with Lemon Zucchini Scones?
These scones pair well with many things. Here are some great ideas:
– Fresh fruit like berries or sliced peaches
– A dollop of whipped cream or clotted cream
– Your favorite jam or lemon curd
– A cup of tea or coffee
Feel free to mix and match! The zesty lemon flavor shines with many sides. Enjoy your Lemon Zucchini Scones at breakfast or as a snack. For the full recipe, check out the Full Recipe section above.
In this post, we covered how to make delicious lemon zucchini scones. You learned about the ingredients, step-by-step cooking, and helpful tips for the best texture. I also shared variations and storage advice to keep your scones fresh. Remember, you can customize your scones to fit your taste. I hope you feel inspired to try this recipe. Happy baking!
![Lemon Zucchini Scones are bright and tasty. They mix sweet and savory in every bite. You can enjoy them for breakfast, brunch, or even dessert. With fresh lemon and tender zucchini, these scones are a must-try. For the complete recipe, check out the [Full Recipe]. Here’s what you need to make these delicious scones: - 1 medium zucchini, grated and excess moisture squeezed out - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 tablespoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup sugar - Zest of 1 lemon - 1/2 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk with a splash of lemon juice) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling) You can easily switch out some ingredients if needed. Here are some ideas: - Zucchini: You can use yellow squash instead. It tastes just as good. - Flours: Try using gluten-free flour as a substitute. It works well for a gluten-free option. - Buttermilk: If you don’t have buttermilk, mix regular milk with a little lemon juice. - Sugar: You can use coconut sugar for a healthier choice. - Butter: Swap butter with coconut oil for a dairy-free version. These swaps keep the flavor but cater to different diets! To start, gather your ingredients for Lemon Zucchini Scones. You'll need: - 1 medium zucchini, grated and excess moisture squeezed out - 1 cup all-purpose flour - 1 cup whole wheat flour - 2 tablespoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup sugar - Zest of 1 lemon - 1/2 cup cold unsalted butter, cubed - 1/2 cup buttermilk (or milk with a splash of lemon juice) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup lemon glaze First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Next, grate the zucchini and squeeze out any extra moisture. This step helps keep your scones from being too wet. In a large bowl, mix the dry ingredients. Combine the grated zucchini, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and lemon zest. Stir until everything is mixed well. In another bowl, combine the wet ingredients. Whisk together the buttermilk, egg, and vanilla extract. Make sure it’s well mixed so that the egg breaks up and blends nicely with the liquids. Now, add the cold butter to the dry mixture. Use a pastry cutter or your fingers to mix the butter in. Keep mixing until the dough looks like coarse crumbs. Then, pour the wet mixture into the dry mixture. Stir gently until just combined. Don’t over-mix! Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Shape the dough into a circle about 1 inch thick. Next, cut the circle into wedges like a pizza. You can also use a biscuit cutter if you prefer round scones. Place the cut pieces on the prepared baking sheet. Bake the scones for 15-18 minutes. They should turn golden brown on top and a toothpick should come out clean when tested. Once done, allow them to cool slightly. Drizzle with the lemon glaze before serving. Enjoy your fresh Lemon Zucchini Scones! To make scones that are light and fluffy, you must handle the dough gently. Over-mixing can lead to tough scones. Mix until just combined. Use cold butter. It helps create flaky layers. The butter should be in small cubes. When you bake, it melts and leaves tiny pockets. These pockets make your scones airy. Also, do not skip the chilling step. Letting the dough rest in the fridge for 15 minutes can help it firm up. This gives you a better rise when baking. Store your scones in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Wrap each scone in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. This restores their warmth and crispness. You can also microwave them for 15-20 seconds, but they will be softer. Lemon zucchini scones are great with many drinks. Try them with a cup of tea or coffee. They also pair well with fresh fruit. A side of berries adds a nice touch. For a sweeter option, a dollop of clotted cream works wonders. You can drizzle honey over them for added flavor. If you want something savory, serve them with cheese. Goat cheese or cream cheese enhances the taste. These pairings make the scones perfect for breakfast, brunch, or any gathering. For the full recipe, check out the section above. {{image_2}} You can add more flavors to your Lemon Zucchini Scones. Fresh herbs like basil or dill work well. Just chop them finely and mix them in with the dry ingredients. You can also try spices like cinnamon or nutmeg. These spices bring warmth and depth to the scones. A pinch of black pepper can add a fun kick! Experiment and find your favorite mix. If you need gluten-free scones, it’s easy to adapt the recipe. Use gluten-free all-purpose flour instead of regular flour. Look for one that has xanthan gum included. This helps mimic the structure of wheat flour. Also, check your baking powder to ensure it's gluten-free. The texture might change slightly, but they will still be delicious! While the lemon glaze is tasty, you have other options too. A simple icing made from milk and powdered sugar is great. You can add a splash of vanilla for flavor. If you want fruity notes, try a berry glaze. Just mash some berries with powdered sugar and a bit of lemon juice. This gives a lovely color and taste. Each glaze adds a unique twist to your scones! To store leftover scones, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to two days. If you want them to last longer, the fridge is a good option. Just remember, they may dry out a bit in the fridge. If you want to keep them fresh, wrap them well in plastic wrap before placing them in the container. Freezing scones is easy and smart. You can freeze them before or after baking. To freeze before baking, cut the dough into shapes and place them on a baking sheet. Freeze them for about 30 minutes. Then, transfer them to a freezer bag. They will stay fresh for up to three months. If you freeze baked scones, let them cool first. Wrap each scone tightly in plastic wrap. Then, store them in a freezer bag. Thawing your scones is simple. For scones frozen before baking, just take them out and bake them straight from the freezer. Add a couple of extra minutes to the baking time. If you froze baked scones, move them to the fridge overnight. The next day, warm them in the oven for a few minutes. This will help them regain their fresh taste and texture. Enjoy your Lemon Zucchini Scones anytime! For the full recipe, check the section above. Yes, you can use other types of squash like yellow squash. The flavor will change a bit but will still be tasty. Make sure to grate it and squeeze out any extra moisture. This keeps your scones from getting too wet. You can also mix different types of squash for a unique flavor twist. You know the scones are done when they turn golden brown on top. A toothpick inserted into the center should come out clean. Watch them closely in the last few minutes of baking. They can go from perfect to overbaked quickly. These scones pair well with many things. Here are some great ideas: - Fresh fruit like berries or sliced peaches - A dollop of whipped cream or clotted cream - Your favorite jam or lemon curd - A cup of tea or coffee Feel free to mix and match! The zesty lemon flavor shines with many sides. Enjoy your Lemon Zucchini Scones at breakfast or as a snack. For the full recipe, check out the Full Recipe section above. In this post, we covered how to make delicious lemon zucchini scones. You learned about the ingredients, step-by-step cooking, and helpful tips for the best texture. I also shared variations and storage advice to keep your scones fresh. Remember, you can customize your scones to fit your taste. I hope you feel inspired to try this recipe. Happy baking!](https://homecookingstyle.com/wp-content/uploads/2025/06/4ed8d1a1-d422-405f-b795-dfc81ca6ea79-250x250.webp)
