Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

These sweet and savory scones are easy to whip up for breakfast. They are packed full of real lemon and zucchini, but what really makes them special is the lemon zest glaze. A very simple blend of powdered sugar, lemon juice and lemon zest makes for a beautiful glaze and the perfect sweetness.
These scones are a great way to use up the garden fresh zucchini. I know every year I try to plant less and less zucchini plants, but even with only one plant this year, I have an abundance of zucchini. The ever producing plant. I like to use my bigger coarse grater when preparing the zucchini for this recipe. That way there is noticeable zucchini in every bite and the beautiful green color really stands out.
When combining the dough ingredients, try not to over work. You want to mix until just combined. When forming into a flat circle, try to just barely pat it together. This will keep your scones nice and fluffy. No dense hockey pucks here! Let them cool before drizzling on the lemon zest glaze, otherwise it will slide right off.
Ingredients in Bright & Citrusy Lemon Zucchini Scones
- Zucchini – I like to use a large grate for bigger pieces of zucchini.
- Lemon – Two fresh, thick skinned lemons for zesting and juice.
- Cream – Heavy cream also known as whipping cream.
- Egg – Farm fresh eggs if possible for best flavor.
- Butter – One stick of real butter straight out of the refrigerator and grated.
- Pantry Items – Flour, I like unbleached, sugar, baking powder, salt, powdered sugar.
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Bright & Citrusy Lemon Zucchini Scones
Ingredients
Lemon Zucchini Scones
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter
- 1 large lemon zested
- 1 cup zucchini shredded
- 1/2 cup cream
- 1 large egg whisked
Lemon Zest Glaze
- 1 cup powdered sugar
- 1 large lemon juiced and zested
Instructions
Lemon Zucchini Scones
- Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
- Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture. Using your hands, crumble in lemon zest and zucchini.
- Add cream and whisked egg, blend until dough forms together.
- Form dough into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees.
- Remove from oven and let cool completely. Drizzle with lemon zest glaze.
Lemon Zest Glaze
- Add a little lemon juice at a time to powdered sugar while stirring with a whisk until creamy. Stir in lemon zest.
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