breakfast

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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