Yummy Zucchini Scones
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1-1/2 cups all-purpose flour
3/4 cup old-fashioned oats
1 tablespoon baking powder
1/3 cup sugar plus 1 tablespoon, divided
1/2 cup cold butter, cut into small pieces
1 cup finely grated zucchini or squash
1 large egg
3/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 egg white beaten with 2 teaspoons cold water (egg wash)
Preheat oven to 425 degrees. Mix together flour, oats, baking powder and 1/3 cup sugar. Add butter and process in food processor or blender until mixture resembles coarse meal. Add zucchini or squash and pulse just until blended.
Add egg, buttermilk, vanilla and cinnamon to flour mixture and pulse just until blended and slightly moist. (Dough will be sticky.) Transfer dough to a well-floured surface with well-floured hands. Divide in half, and pat each half into a 3/4-inch-thick circle. With a floured knife, cut each circle into 6 wedges. Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash, and sprinkle each with 1/4 teaspoon sugar. Bake at 425 degrees for 15 minutes or until golden. Serve warm, or let cool completely, and store up to two days in an airtight container at room temperature. Makes 12 scones.
Joni K. Cross