These easy Lemon Glazed Zucchini Walnut Scones make a wonderful addition to a fall breakfast or brunch ~ and a nice change from zucchini bread or muffins!
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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.
Lemon Glazed Zucchini Walnut Scones
Ingredients
- 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
glaze
- 2 cups confectioner's sugar
- juice of 1 large lemon
Instructions
- 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.
notes:
- 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 these Lemon Glazed Zucchini Walnut Scones!
used to make lemon glazed zucchini walnut scones (the photos are clickable)
Mmmm these look absolutely fantastic! I have never had glazed scones, but now when I look at these… well I might just have to make a batch 😀 x
Scones are one of those things I have been meaning to make for years, but for some reason never did. They always look so good and I am sure I would like them, I have no idea why I just don’t make them…This is another wonderful recipe I am keeping in the hope to actually bake it someday. 🙂
I love the ‘craggy’ look of these scones, Sue. Wow, I can only imagine how delicious they are! Living in Victoria, (where lots of British folks retire) there are lots of bakeries that profess to have the best scones and there is quite the competition between them. The result is that we all had to watch how many we devoured because they were simply awesome!
What a fantastic flavour these must have. I so need a big bite!
Dear, this is a winning combination. Must do. Thank you !
These are gorgeous Sue, I love scones as well and these look extra special.
What a delicious combination! All that glaze dripping off these beautiful scones make me want to run my finger under that cooling rack. Pinning!
Love these! I need to bake more with zucchini, I think 🙂 Wonderful idea to refrigerate unbaked overnight and bake fresh in the morning.
Thanks Jennifer, I’ve just started getting braver about refrigerating all sorts of doughs and batters the night before, and it works great and is such a luxury 🙂
Oh boy I need these scones in my life! What a great combination with the nuts and zucchini! Yummy stuff Sue!
These scones look like some I need to try ?
Marvelous! I really should bake more scones for the breakfast…esp. when they are loaded with healthy nuts and veggies!