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. 


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