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breakfast

Bright & Citrusy Lemon Zucchini Scones

September 10, 2021 by Tamara Giebel Leave a Comment

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

Bright & Citrusy Lemon Zucchini Scones

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Breakfast
Servings 8

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.

Filed Under: Breakfast Tagged With: Baked Goods, breakfast, Pastries, Scones

Banana Dutch Baby w/ Maple Bourbon Cream

February 23, 2019 by Tamara Giebel 2 Comments

Banana Dutch Baby with Maple Bourbon Cream, Pillowy dutch baby filled with caramelized bananas, bourbon maple syrup and creamy bourbon whipped cream.

Every Sunday, growing up, we would eat banana pancakes. My dad loved them. Well, I loved them too. The bananas would get naturally caramelized when they touched the griddle and the sugars with the maple syrup were a perfect combination. This is my grown up version of my childhood favorite.

If you haven’t had a dutch baby before, its basically a thicker pancake that poofs up when cooked creating this perfect vessel for filling with yummy stuff like bananas. I just happened to have some bourbon on hand and mixed that in with my maple syrup creating a magical mixture.

So, the next time the kiddos are at a sleep over..break out the bourbon and fancy up your breakfast, grown up style.

Print

Banana Dutch Baby with Maple Bourbon Cream

Banana Dutch Baby with Maple Bourbon Cream, Pillowy dutch baby filled with caramelized bananas, bourbon maple syrup and creamy bourbon whipped cream.
Course Breakfast
Cuisine Breakfast
Keyword Breakfast, Dutch Baby, mardi gras, Pancakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2

Ingredients

Maple Bourbon Whipped Cream

  • 1 cup whipping cream
  • 1 tsp sugar
  • 1/2 tsp vanilla
  • 1 tbsp maple bourbon syrup recipes follows

Maple Bourbon Syrup

  • 1 cup good maple syrup
  • 1 tsp bourbon

Dutch Baby

  • 3 tbsp butter
  • 3 large eggs
  • 1/2 cup flour
  • 3/4 cup warm milk
  • 2 tbsp sugar
  • 2 tsp vanilla
  • 1 pinch salt

Caramelized Bananas

  • 2 bananas, peeled and sliced
  • 2 tbsp brown sugar
  • 2 tbsp butter

Instructions

Maple Bourbon Syrup

  • Heat syrup and bourbon in a small sauce pan over medium low heat for about 5 minutes.  Let cool before folding into whipped cream.

Maple Bourbon Whipped Cream

  • In a medium bowl, blend on high with a mixer, cream, sugar and vanilla until thick and creamy.
  • Fold in maple bourbon syrup.
  • Store in refrigerator until ready to use.

Dutch Baby

  • Preheat oven to 400 degrees.
  • Using a hand mixer, blend eggs, flour, warm milk, sugar, vanilla and salt until combined.
  • Place butter in either one large or two small cast iron pans in the oven until melted.  Remove from oven and swirl to coat pan with butter.
  • Pour batter evenly into either the two cast iron pans or one large pan. Place in oven and cook for approximately 20 minutes or until large and poofed up with no jiggle left to it.
  • Rove from oven and top with caramelized banana and maple bourbon whipped cream.

Caramelized Bananas

  • While the dutch baby is cooking, make the caramelized bananas.
  • In a small pan over medium high heat, melt butter.  Place banana slices in pan and toss to coat.  Add brown sugar and cook until browned and sugary 3-5 minutes.

Plate Dutch Baby

  • Spoon caramelized bananas over dutch baby, drizzle a little maple bourbon syrup, top with maple bourbon whipped cream.  Add a lemon slice for fun.

Related Recipes:

  • Farmer’s Market Frittata
  • Poblano – Chorizo Strata
  • The Best Cinnamon Rolls

Filed Under: Breakfast Tagged With: breakfast, Breakfast in bed, Mardi Gras Food, Shrove Tuesday

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