Clean Zucchini Bread Scones
Yields: 8 scones
 
These tender scones have the same flavors as zucchini bread but are ready in just half the time! They’ll stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 2 tbsp + 2 tsp (40mL) nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup (110g) shredded zucchini, patted dry*
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla extract. Fold in the zucchini.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: The zucchini must be patted dry to remove excess moisture. This prevents the scones from collapsing while they cool. To do so, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

For the gluten-free flour, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. This is the only blend that I’ve tried, so I can’t guarantee that any others will work.

Coconut oil may be substituted for the butter; however, it will not produce the same texture since it melts at a lower temperature.

Honey or agave may be substituted for the maple syrup.

See here for step-by-step photos and here for my video on how to make the perfect scones.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/08/11/clean-zucchini-bread-scones/