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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.
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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.
Prep Time10 minutes
Cook Time20 minutes
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.