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}