Zucchini Scones

 

 

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 stick unsalted butter, grated
• 1 cup shredded zucchini, all liquid removed
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees.

Sift dry ingredients and mix thoroughly.  Set aside.

Grate butter and place in the refrigerator.

Grate the zucchini and dry in a strainer with paper towels.

Mix the buttermilk and vanilla together.

Add the zucchini into the dry ingredients.  Mix thoroughly.

Rub the butter into the dry ingredients.

Pour the buttermilk into the flour and mix.

Using an ice cream scoop, make 12 scones and place on a parchment paper lined baking sheet.

Bake 15 – 20 minutes.

While cooling, take:

• 1 cup icing sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cream

Mix thorough and place on each scone.

Allow scones to cool a bit more and serve.