Lemon Zucchini Scones

Name: Lemon Zucchini Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 medium zucchini, grated and excess moisture squeezed out; 1 cup all-purpose flour; 1 cup whole wheat flour; 2 tablespoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup sugar; Zest of 1 lemon; 1/2 cup cold unsalted butter, cubed; 1/2 cup buttermilk (or milk with a splash of lemon juice); 1 large egg; 1 teaspoon vanilla extract; 1/2 cup lemon glaze (powdered sugar mixed with lemon juice for drizzling)

Author: Clara Hastings

Published: August 25, 2025

Jump to Recipe·Print Recipe

Introduction to Lemon Zucchini Scones

Hey there, fellow food lovers! If you’re like me, life can sometimes feel like a juggling act. Between work, family, and everything else on our plates, I often crave something easy yet wonderful. That’s where these Lemon Zucchini Scones come in. They’re not just any ordinary scone; they’re a delightful fusion of tangy lemon and moist zucchini that can brighten any morning. Whether you need a quick solution for breakfast or want to impress guests, these scones deliver on all fronts. Trust me; you’ll be reaching for seconds!

Why You’ll Love This Lemon Zucchini Scones

These Lemon Zucchini Scones are a game-changer for busy mornings! They bake up quickly, taking just 18 minutes in the oven, so you can savor a warm treat without the fuss. The combination of tangy lemon and tender zucchini makes them a taste sensation. Plus, they freeze beautifully, ensuring you’ve got a delicious snack ready whenever life gets hectic. Say goodbye to boring breakfasts and hello to your new favorite scone!

Ingredients for Lemon Zucchini Scones

Gathering the right ingredients is the first step to success with these delightful Lemon Zucchini Scones. Here’s what you’ll need:

Zucchini: One medium zucchini adds moisture and a subtle earthiness to the scones. Don’t forget to squeeze out excess moisture!
All-purpose flour: This provides structure and a light texture. It’s the base for our scone recipe.
Whole wheat flour: For added nutrition and a nutty flavor, whole wheat adds a lovely depth to your scones.
Baking powder: The key leavening agent that helps the scones rise, making them fluffy and light.
Baking soda: Works in tandem with baking powder to give your scones that perfect lift.
Salt: Just a touch enhances the flavors and balances the sweetness.
Sugar: A bit of sweetness is essential, but feel free to adjust the amount to your taste.
Lemon zest: This vibrant ingredient infuses the scones with zesty fragrance and flavor. Use fresh lemons for the best taste!
Cold unsalted butter: Cubed butter gives the scones a tender crumb. Cold butter is crucial for achieving the right texture.
Buttermilk: It adds moisture and a slight tang. If you don’t have it, regular milk with a splash of lemon juice works too!
Egg: Just one large egg binds everything together and provides richness.
Vanilla extract: A dash of vanilla enhances the sweetness and complements the lemon beautifully.
Lemon glaze: A simple mix of powdered sugar and lemon juice takes these scones to the next level, making every bite irresistible!

For exact quantities, look towards the bottom of the article where you’ll find all the measurements available for printing.

How to Make Lemon Zucchini Scones

Preheat and Prepare

First things first, let’s get that oven fired up! Preheat your oven to 400°F (200°C). While it’s warming, line a baking sheet with parchment paper. This little step ensures that your Lemon Zucchini Scones won’t stick. Trust me, a smooth release means no broken scone drama. I like to have my workspace clear too; it helps to keep everything organized, making the whole process feel seamless and less frantic.

Combine Dry Ingredients

In a large mixing bowl, it’s time for those dry ingredients to shine! Mix together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar. Don’t forget to add the lemon zest, as it unleashes a beautiful fragrance. Stir until everything is evenly combined. I always take a moment to enjoy that fresh lemon aroma; it’s so uplifting and sets the right mood for baking!

Work in the Butter

Now, let’s add in our cold cubes of butter! Toss them into the dry mix and use a pastry cutter or your fingertips to work the butter until the mixture resembles coarse crumbs. It should feel like sandy texture in your fingers. This step is crucial for tender scones, so don’t rush it! You want those little chunks of butter to create lovely flaky layers in your scones. Embrace the mess; it’s all part of the fun!

Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until they’re well mixed. This step might seem simple, but trust me, it’s vital. The buttermilk creates a nice, moist environment in the scone. An egg adds richness and helps bind everything together. Once you see those ingredients married together well, you’re ready to combine the wet and dry mixtures. Exciting, right?

Combine Wet and Dry Mixtures

Now, let’s bring those two mixtures together! Pour the wet ingredients into the bowl of dry ingredients. But here’s the trick: stir gently until everything is just combined. The dough should be a little lumpy; over-mixing will lead to tough scones, and nobody wants that. Just a few gentle folds until you can’t see any dry flour is perfect. Can you feel the anticipation building?

Shape the Dough

Next up is shaping our scone dough! Turn it out onto a lightly floured surface. Gently knead the dough a couple of times—just enough to bring it together. You want it smooth, but don’t overdo it! Then, form the dough into a circle about 1 inch thick. This is where creativity shines; the circle doesn’t need to be perfect. Remember, we’re baking with love here!

Cut and Place on Baking Sheet

Now it’s time to cut! You can use a sharp knife to slice the circle into wedges (like a pizza), or if you prefer, grab a biscuit cutter for round scones. Arrange them on your prepared baking sheet, leaving a little space between each piece for their stunning rise in the oven. At this point, I like to admire my handiwork and get excited about the warm aroma soon to fill my kitchen!

Bake the Scones

Transfer your baking sheet to the oven and let those beauties bake for 15-18 minutes. Keep an eye on them! When the tops turn golden brown, you’ll know they’re ready. A toothpick inserted into the center should come out clean. The anticipation is thrilling, and the fragrance wafting through your home will have everyone asking, “What’s cooking?”

Finish with Lemon Glaze

Once baked, allow the scones to cool for just a few minutes. Then drizzle them with your luscious lemon glaze—just a simple mix of powdered sugar and lemon juice. This adds a beautiful glazed finish that’s both eye-catching and delicious. I love seeing the glaze set on the warm scones, giving them that irresistible shine! Let the kids help with this part; it’s a messy but joyful moment!

Tips for Success

Always squeeze out excess moisture from the grated zucchini to avoid soggy scones.
Chill your mixing bowl or tools if you’re working in a warm kitchen; it helps the butter stay cold.
For an extra lemony flavor, feel free to add more lemon zest to your mixture.
Don’t skip the glaze! It adds a delightful sweetness that ties everything together.
Experiment with different flours for unique flavor profiles.

Equipment Needed

Mixing Bowls: Use a standard mixing bowl; a large one helps with the dough.
Measuring Cups and Spoons: Essential for accurate ingredient measurements. If unavailable, visual estimation can work in a pinch.
Pastry Cutter: For blending butter; a fork can also do the job!
Baking Sheet: A standard baking sheet lined with parchment paper ensures easy clean-up.
Sharp Knife or Biscuit Cutter: Important for cutting the dough into your desired shape.

Variations

Gluten-Free: Substitute the all-purpose and whole wheat flours with a gluten-free flour blend for a delicious gluten-free option.
Add Fruits: Toss in some blueberries or cranberries for a fruity twist that pairs wonderfully with lemon.
Herbs: Try adding fresh herbs like thyme or rosemary for an unexpected savory flavor that complements the sweetness of lemon.
Cheese: Incorporate sharp cheddar or feta for a savory scone that’s perfect for brunch.
Sweeteners: Experiment with honey or maple syrup instead of sugar for a natural sweetness!

Serving Suggestions

Enjoy your Lemon Zucchini Scones with a dollop of clotted cream for a rich touch.
A cup of chamomile tea complements the scones perfectly, creating a soothing afternoon treat.
Serve alongside fresh fruit or a vibrant salad for a delightful brunch spread.
For a bright presentation, arrange the scones on a colorful platter and garnish with extra lemon slices.

FAQs about Lemon Zucchini Scones

Let’s dive into some common questions I often hear about these delightful Lemon Zucchini Scones. I hope my answers help clear up any doubts you may have!

Can I make these scones ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just shape the scones and cover them tightly with plastic wrap. When ready to bake, simply pop them into the oven straight from the fridge!

How do I store leftover scones?

Store any leftover Lemon Zucchini Scones in an airtight container at room temperature for about 2-3 days. If you want to keep them longer, freeze them in a freezer-safe bag. They’re perfect for busy mornings!

Can I use frozen zucchini?

While fresh zucchini is best for moisture control, you can use frozen zucchini too! Just make sure to thaw and drain it well before adding it to your dough, as excess moisture can lead to soggy scones.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute! Just mix one cup of milk with a tablespoon of lemon juice or vinegar and let it sit for about 5-10 minutes. This will give you a similar tangy flavor!

Can I make these scones dairy-free?

Yes! Substitute cold unsalted butter with a dairy-free alternative like coconut oil or vegan butter. Use a dairy-free milk in place of buttermilk, and you’ll have a fantastic dairy-free version of these scrumptious scones!

Final Thoughts

Baking these Lemon Zucchini Scones is more than just following a recipe; it’s about creating joyful moments in the kitchen. The delightful aroma of lemon mingling with fresh zucchini fills your home with warmth and comfort. Each bite offers a burst of flavor, which is perfect for breakfast or a sweet afternoon treat. As you watch your loved ones savor these scones, you’ll feel a sense of accomplishment and connection. So, roll up your sleeves and get baking! I promise these scones will become a cherished family favorite that keeps everyone coming back for more.