Summer is the time of the year zucchini bread always seems to be on the kitchen counter. Im not sure if this is true or not, but zucchini bread is a very Southern Pennsylvania thing. The month of July is when all home gardens are in blossom; tomatoes, peppers, zucchini, the list goes on and on. Recently my grandfather brought over a 2 foot long zucchini (the stander size in his garden). My first instinct was (and you guessed it) to make zucchini bread. But I wanted to break from tradition, I wanted to make something that was flaky, and not to sweet or dense, but still had some of the traditional ingredients of the eve so familiar zucchini bread. I decided to go with a zucchini white chocolate and walnut scone. I love this recipe because it makes you feel like your eating healthy, while indulging in the white chocolate chips scattered throughout the fakey pastry. I would suggest serving this with a whipped cinnamon butter, or a jam of your liking. This recipe is perfect for tea parties, brunch, or to enjoy in your pajamas alone. with this recipe you can cut them into traditional wedges, or use a biscuit cutter to make smaller scones. One thing I suggest doing if your like my grandfather and grow zucchini to the length of you forearm, is to cut it in half and go full Halloween Jack-o’-lantern on it, scraping the seeds out with a spoon; then be reminded that summer is almost over and that soon you will actually be carving out a jack-o’-lantern within no time. Happy baking!
Zucchini White Chocolate Walnut Scones YIELDS: 8 large scones TIME:35 mins
Temp: 400F
Ingredients:
10 ½ oz. all purpose flour
3 ½ oz. granulated sugar
1 teaspoon salt
¼ teaspoon of ground cinnamon
1 ½ teaspoons baking powder
4 oz. butter
2 oz. chopped walnuts
3 ½ oz. white chocolate chips
4 ½ oz. finely shredded zucchini
1 teaspoon lemon zest
1 large egg
1 teaspoon of vanilla extract
2 oz. whole milk
Method:
Preheat the oven to 400F, and line a baking tray with parchment paper. In a large bowl combine flour, sugar, salt, cinnamon, baking powder and whisk together. Cut the 4 oz of butter into ¼ in cubes, and toss in flour mixture till butter is coated. Using your fingertips, rub the butter into the flour mixture (shown in picture). Stir in the chocolate, and walnuts, then put the zucchini and lemon zest on top but do not stir in yet. In a separate small bowl, whisk the eggs with the milk and vanilla. Add the egg mixture all at once into the flour mixture and stir with a wooden spoon till the dough losely comes together. Dust your work surface with flour and form dough into a 10 inch circle. Cut the dough into 8 wedges. Place the wedges on the baking tray, and bake for 20- 24 mins. If making smaller scones, bake for a shorter amount of time. Serve the scones warm, with jam, or cinnamon butter.
