Cherry Zucchini Scones

Recipe by Susan Reid
36 Reviews 4.8 out of 5 stars

Zucchini isn’t just for quick bread — it works beautifully in scones, too, adding moisture that keeps the crumb tender without overwhelming zucchini flavor. These zucchini scones bake up with crisp bottoms and a lightly crunchy exterior (thanks to a sprinkle of sparkling sugar), while the centers stay soft and delicate from the zucchini’s natural hydration. Dried cherries and a hint of lemon zest brighten things up with tart pops of flavor and color, making these zucchini scones a delicious way to take advantage of late-summer zucchini abundance.

Prep
16 mins
Bake
22 to 24 mins
Total
38 mins
Yield
8 large or 24 small scones
Zucchini scones on a piece of parchment paper with two on a small plate next to a bowl of butter - select to zoom
Zucchini scones on a piece of parchment paper with two on a small plate next to a bowl of butter - select to zoom
A small plate with a stack of zucchini scones, ready to be served - select to zoom
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Instructions

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  1. Preheat the oven to 400°F. Line a baking sheet with parchment, or grease the wells of a scone pan.

  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  3. Cut in the butter until it's the size of peas. Stir in the dried cherries, then put the zucchini and lemon zest on top (don't stir them in yet).

  4. In a separate small bowl or measuring cup, whisk the egg with the vanilla and milk. Add all at once, to the dry ingredients, and stir until the dough is evenly moistened (a bowl scraper is a helpful tool here). It will seem quite dry at first, but keep stirring and the zucchini will begin to give up its liquid.

  5. As soon as the dough holds together, scoop it onto the prepared baking sheet and gently pat it into a circle about 1/2" thick, or scoop it into the greased wells of a scone pan.

  6. Cut the dough into eight wedges. If you want to make smaller scones, use a tablespoon scoop to make rounds. Or use a mini scone pan, dropping a scoopful of dough into each well.

  7. Pull the large wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.

  8. Sprinkle the top of the scones with sparkling sugar, if desired.

  9. Bake the zucchini scones for 22 to 24 minutes, until the tops are golden brown and a toothpick inserted into the center of one comes out clean. Bake the smaller zucchini scones for 13 to 15 minutes, or until they test done. Remove them from the oven and serve warm.

  10. Store leftover zucchini scones at room temperature in an airtight container for several days. Freeze for longer storage.

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