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Friday, December 7, 2018

Eggless Zucchini Cranberry Scones

 
These zucchini based scones are inspired from KAF website and can be a great addition to your tea time / breakfast / brunch table. They are quite easy to make and quick to put together like any other scone recipe and a good one to try when one needs to put that zucchini in surplus to use. Zucchini adds moisture to the otherwise dry dough and the cranberries add a pop of color along with that welcoming sweet - tart flavor. The recipe yields tender and flavorful scones. Double the recipe for big sized scones or make rounds using tablespoon scoop if smaller scones are preferred. The smaller scones may take less baking time and check them around 12 to 15 minutes into baking.

Ingredients:
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
1/4 cup cold unsalted butter
1/4 to 1/2 cup dried sweetened cranberries
1/2 cup grated zucchini
1 tsp. grated lemon zest
1 flax egg
1 tsp. vanilla extract
3 to 4 tbsp. milk (I added 1/4 cup.)


Preparation:
* Combine 1 tbsp. flaxseed meal and 3 tbsp. water in a small bowl and keep aside.
* Peel and grate zucchini.
* (I usually) Freeze the required amount of butter beforehand and then grate it while mixing the ingredients. If not using the frozen butter, cut the cold butter until it's the size of peas.

Directions:
* Preheat the oven to 400 deg F / 200 deg C. Line a baking sheet with parchment or a greased aluminum foil or grease the moulds of a scone pan.
* Whisk together flour, sugar, salt and baking powder in a mixing bowl. Add the butter that is grated or cut into small bits and stir in the dried cranberries. Next add the zucchini and the lemon zest but don't stir them yet.
* Whisk the flax egg, vanilla and milk in another small bowl. Add it to the dry ingredients and stir until the dough is moistened. The dough will appear quite dry at first but zucchini will start to release water as you keep stirring.
* Stop stirring when the dough starts to hold together. Scoop it onto the prepared baking sheet and gently pat it into a circle of about 1/2 inch thick or scoop into the greased wells of a scone pan.
* Cut the dough into 8 wedges. 
* Bake the scones until the tops are golden brown and a toothpick inserted into the center of one comes out clean, about 22 to 25 minutes. 
* Remove the scones from the oven and serve them warm. 

These scones go to Bakeathon event. 
Bakeathon

Comments

17 comments:

Srivalli said...

Wow those scones look amazing and inviting. I have made scones couple of times and enjoyed it..

Varada's Kitchen said...

The rustic look of scones looks really nice. With the addition of cranberries they are perfect for this season.

vaishali sabnani said...

Cranberry in bakes gives a delicious flavour , this is one flat that I love . The scones look fantastic Suma , wish could take a bite .

Gayathri Kumar said...

These are beautiful scones Suma. Adding the zucchini is a nice way to sneak in the veggie. Love the burst of colour because of the cranberries.

Priya Srinivasan - I Camp in My Kitchen said...

zucchini scones looks perfect suma, I originally planned a week with scones, now i m not sure whether i would be doing them as i have already 3/4 bakes in my draft! these scones would make a delicious breakfast treat or a perfect snack with tea!!!

Priya Suresh said...

Scones looks absolutely incredible, never combined zucchini and cranberries this way. Sounds seriously very interesting.

Pavani said...

Beautifully baked scones Suma. Never thought zucchini can be used to make scones - great idea to use up extra zucchini.

Rafeeda AR said...

KAF is such a minehouse, isn't it? I always dig in there if I need a recipe with certain ingredients... those scones look like ones that I will really enjoy with my mug of black coffee... looks amazing!

Pavani said...

Scones with zucchini and cranberry are perfectly baked and looks yum yum.

Swati said...

I was thinking of baking scones for a long time, yours look perfectly baked..perfect for kids with loaded nutrients!!

CookwithRenu said...

This looks like an awesome and a healthy breakfast. A good way to use zucchini too.

Nalini's Kitchen said...

Interesting recipe and the scones are tempting.

Unknown said...

Look at the scones!! I bet it tasted awesome yum.

Kalyani said...

For some strange (and yummy ) reason, both my husband and mom love scones over any other sweet bakes. I must make this for both of them, as I think I might have a stash of dried cranberries here... love the moistness and the crumbly look of these scones...

Chef Mireille said...

these scones look fanastic - would love to have these with my breakfast

veena said...

It is a longtime since I baked scones. These look super tempting

Archana said...

Beautiful scones. Great breakfast option for the family.