Lemon Glazed Zucchini Walnut Scones ~ this cross between a scone and a zucchini muffin is just heaven with your morning cup of coffee. I love to refrigerate the unbaked scones overnight and bake them off in the am for an effortless just-out-of-the-oven experience!
These Lemon Glazed Zucchini Walnut Scones are the very definition of cozy ~ I turn to them when I’m in the mood for a little morning indulgence. I’ve posted quite a few scones on the blog, and I think it’s their unique texture that keeps me coming back for more. They’re made like biscuits, by cutting cold butter into the dry ingredients and then adding just enough liquid to form a rough, wet dough. And when the scones hit the hot oven, the result is an irresistible combination of flaky and crumbly.
All the shredded zucchini and walnuts give these scones great flavor and a ‘craggy’ appearance. It’s a wet dough by nature, but if it seems a little too wet, add some extra flour when you are patting out the dough. The important thing is not to work it too much, scones are meant to be tender.
TIP: I like to use a bench scraper, or bench knife, to cut my scones. It’s a steel blade with a handle that’s handy for lots of things in baking, but I love it for cutting scones because it makes a quick, clean cut across the entire disk of dough and makes it easy to divide into 8 triangles. It cuts straight down into the dough without twisting or pulling, which I think helps the scones rise better.
- 3 cups all purpose flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp unsalted butter, cut in pieces
- 1 Tbsp vanilla extract
- 3/4 cup buttermilk
- I heaping cup shredded zucchini
- 2/3 cups chopped walnuts plus a few extra for topping
- 2 cups confectioner's sugar
- juice of 1 large lemon
- Set oven to 400F
- Put the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse to combine.
- Add the butter and pulse until the mix resembles coarse crumbs.
- Pulse in the zucchini and walnuts, just until distributed.
- Mix the buttermilk with the vanilla.
- While pulsing, drizzle in the buttermilk. Remove the dough to a floured surface and bring together with floured hands. If it is very wet, add a touch more flour. Form into a 7-8 inch disk and cut into 8 triangles.
- Arrange the scones 2 inches apart on a baking sheet, and put the pan in the freezer while you clean up.
- Bake the scones for 20-25 minutes, until they are risen and just starting to turn golden.
- Cool on a rack completely before glazing.
- To make the glaze, whisk or stir the sugar together with enough lemon juice to make a spreadable glaze.
- Spread each of the scones with the glaze and top with a few chopped walnuts.
- Zucchini varies as to how much moisture it contains. If yours is extra watery, drain it on a paper towel before adding to the dough.
don’t forget to pin it!
used to make lemon glazed zucchini walnut scones (the photos are clickable)