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our gift to you

Feed them right from the start


Zucchini Scones

Serves: 16|Prep: 20 minCook: 30 min

Egg Free Vegetarian

Serves: 16|Prep: 20 minCook: 30 min

Scones are the perfect snack for little ones to devour when hunger hits. But admittedly, not all scones are created equal and some store-bought or bakery versions are packed with additives and sugar. These Zucchini Scones are supercharged with an extra veggie hit, plus they’re made with wholemeal spelt flour which is high in fibre and protein. They’re also cooked in mini muffin tins to make whipping them up a breeze!


Want to try a sweet version? Check out these Chocolate Almond Scones.

Ingredients

Method


1 ½ cups (210g) wholemeal spelt flour
½ tsp baking soda
½ tsp baking powder
pinch sea salt
60g unsalted cold butter, finely cubed
½ cup (125g) natural yoghurt
225g zucchini, finely grated
1 tbs fresh herbs, finely chopped
¼ cup (20g) cheddar cheese, grated
1. Preheat oven to 180ºC and grease a mini muffin tin with some olive oil.
2. Place the flour, baking soda and baking powder in a large bowl and whisk to combine. Add butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs.
3. Place the zucchini in a clean tea towel and squeeze out any excess liquid.
4. Place in a bowl and add yoghurt and herbs. Mix to combine.
5. Add zucchini mixture to flour mixture and mix the dough until combined, using your hands or a wooden spoon.
6. Place about 2 tbs of dough into each mini muffin hole, sprinkle with some cheese and bake for 30 mins or until golden brown and cooked through.

Tip:
You can also use finely grated carrots instead of zucchini. Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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