During the summer, zucchini really starts to become the star of our local summer vegetable sections in the grocery store. The great thing about using it in your baking is that not only does it add a healthier component to your goods, it also adds a well balanced sweet and savoury flavour. Here in these scones you’ve got sweetness from delicious sun-dried tomatoes, saltiness from feta, and a fresh flavour from the zucchini.
Makes: 16 mini scones
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Ingredients
-
340g / 1½ cup Crystal Margarine, cold
130g / ½ cup Dark brown sugar
1 Egg, large
500g / 4 cups All-purpose flour
8g / 1 tbsp Baking powder
4g / 1 tsp Salt
90g / ½ cup Sun-dried Tomatoes, diced
90g / ½ cup Feta, crumbled
90g / ½ cup Zucchini, green or yellow, grated
250ml / 1 cup Milk, have extra for brushing
Directions
- Preheat your oven to 350°F(175°C).
- In a large bowl combine the flour, brown sugar, baking powder, baking soda, and salt.
- Using your fingertips or a pastry blender, rub the Crystal Margarine into the flour mixture until it is the size of small peas.
- Fold in the sun-dried tomatoes, feta and grated zucchini, ensuring that they are completely coated in flour.
- Chill the dough in the refrigerator for 20 minutes.
- In a measuring cup, combine the milk, and egg and whisk them together with a fork.
- Remove the dry ingredients from the refrigerator and pour in the liquid. Gently knead the
dough with your hands until it starts to come together. - Move the dough to a floured surface and use your hands to shape the dough into a large
square about 3 cm in height. - Cut the square into 8 smaller squares, then cut each smaller square in half on the diagonal.
- Transfer the scones to a baking tray lined with parchment, with about 3 cm of space in
between each scone, and brush the tops with some extra milk. - Bake for 25-30 minutes (rotating the tray part way through baking), until the scones are golden brown.
- Remove from the oven and transfer to a resting rack to cool slightly. It’s best to enjoy these while they’re still warm spread with a little extra margarine or as a sandwich with a fried egg and some spinach perhaps.
Chef Notes
- When it comes time to pick the perfect zucchini, you want one that is firm, with little to no blemishes, a bright green or yellow skin (depending on the variety), and small. The smaller the better, as they are usually a better tasting zucchini.
- When using feta for your baking, you want to make sure you’re using a high quality feta that isn’t too salty. When the product bakes, the feta dehydrates a little, which will intensify the saltiness.
