Orange-Cardamom Zucchini Scones
These Orange-Cardamom Zucchini Scones are bursting with bright citrus and warm spice, delivering moist, tender scones with a unique twist!
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter chilled and cubed
- 1 cup grated zucchini excess moisture removed
- 1/4 cup fresh orange juice
- 1 orange zest zest of 1 orange
- 1/4 cup turkey bacon cooked and crumbled (optional)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg beaten (for egg wash, optional)
Instructions
Prepare the Zucchini
- Grate the zucchini. Place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible to prevent soggy scones.
Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cardamom, and granulated sugar until evenly combined.
Cut in the Butter
- Add the chilled, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Combine Wet Ingredients
- In a separate bowl, whisk together the heavy cream, orange juice, vanilla extract, and orange zest. Gently fold in the grated zucchini and crumbled turkey bacon if using.
Form the Dough
- Make a well in the center of the dry ingredients. Pour the wet mixture into the well and stir gently with a spatula or wooden spoon until the dough just comes together. Do not overmix; dough should be slightly sticky but hold together.
Shape and Cut the Scones
- Turn the dough out onto a lightly floured surface. Pat into a round disk about 1-inch thick. Cut the disk into 8 equal wedges using a sharp knife or bench scraper.
Optional Egg Wash
- Brush the tops of each scone with the beaten egg for a golden, shiny finish. This step is optional but recommended.
Bake
- Place scones on a parchment-lined baking sheet with space between. Bake at 400°F (200°C) for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
Cool and Serve
- Remove scones from oven and cool slightly on a wire rack. Serve warm with butter, honey, or jam.
Equipment
- Large Bowl
- Pastry Cutter
- Whisk
- Baking Sheet
- Parchment Paper
- Kitchen Towel or Cheesecloth
- Wire Rack
Notes
- Remove excess moisture from zucchini to prevent soggy scones and ensure a tender texture.
- Use chilled butter to create flaky layers as it melts during baking.
- Don't overmix the dough to avoid tough scones due to gluten development.
- Customize by adding dried cranberries, chopped nuts, or herbs like rosemary or thyme for extra flavor.
- Store leftovers in an airtight container for up to two days or freeze for up to 3 months.