Zucchini Red Currant Strawberry Scones
Take your baking skills to new heights with these heavenly zucchini red currant strawberry scones – they’re as delicious as they sound!
Are you looking for a delightful and unique twist on traditional scones? Look no further than these mouthwatering zucchini, red currant, and strawberry scones! Bursting with fresh flavors and a hint of sweetness, these scones are the perfect treat to enjoy during breakfast or an afternoon tea.
Combining the earthy notes of zucchini with the tanginess of red currants and the natural sweetness of strawberries, this recipe is sure to impress your taste buds. Whether you’re a seasoned baker or just starting out in the kitchen, these scones are easy to make and will have everyone asking for more. So grab your apron and get ready to indulge in a scrumptious baked good that will leave you craving another bite!
Zucchini Red Currant Strawberry Scones Recipe
Texture: soft and moist scones inside, crunchy outside. Tender and flaky.
Taste: sweet and tart with red currant and strawberry flavor.
Simplicity: simple to make, mix wet and dry ingredients together, cut the dough into 8 triangles and bake.
Meal Type: breakfast, brunch, back to school, dessert, meal prep.
Red Currant Strawberry Scones Ingredients
- All- Purpose Flour – plain all-purpose flour.
- Baking Powder – needed for the recipe, to create light texture.
- Granulated Sugar – white granulated sugar.
- Unsalted Butter – cold butter to make flakiest scones.
- Egg – 1 egg is needed.
- Sour Cream – for making scones moist. The sour cream adds a creamy tang to the dough.
- Zucchini – shredded zucchini adds moisture and a hint of earthiness.
- Vanilla Extract – pure vanilla extract.
- Red Currants – while in season buy fresh red currants, but frozen can be used too.
- Strawberries – fresh or frozen strawberries.
- Lemon Juice – sour flavor for the glaze.
- Powdered Sugar – to make the glaze.
How to Make Strawberry Scones
- (Full recipe below). In a large mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar. Make sure to mix them well to ensure an even distribution of ingredients.
- Add butter to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.
- Add red currants and strawberries to the mix. Gently fold in the fruit, making sure to distribute them evenly throughout the dough.
- In a separate bowl, whisk together the egg, sour cream, grated zucchini, and vanilla extract.
- Add wet to dry ingredients.
- Turn it out onto a lightly floured surface. Knead it gently until it forms a smooth ball, about 8 inches in diameter. Using a sharp knife, carefully cut the dough into 8 equally-sized triangles.
- Preheat your oven to 400°F (200°C) and place the scones on a parchment-lined baking sheet. Bake for approximately 20 to 25 minutes, or until the scones are golden brown and cooked through.
- Once they are done, remove the scones from the oven and allow them to cool slightly on a wire rack. These fruity delights can be enjoyed warm or at room temperature. Serve them plain or with jam.
What are Red Currants?
Red currants have a unique tangy flavor that can bring a delightful burst of freshness to your culinary creations. The tartness of red currants can balance out the sweetness in your dishes, providing a delightful contrast and complexity. Whether you’re making jams, pies, cakes, or even salads, the vibrant red currants can lend a beautiful pop of color and a zingy flavor that will truly impress your taste buds.
Not only are red currants a versatile ingredient, but they are also packed with nutritional benefits. These tiny berries are rich in vitamin C, antioxidants, and fiber, which can support your immune system and overall well-being.
Red Currant Strawberry Scones Tips
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a tough and dense texture.
- If you can’t find red currants, you can substitute red currants with strawberries.
- These red currant and strawberry scones are perfect for a leisurely breakfast, brunch, or afternoon tea. Their tender crumb, burst of berries, and subtle hint of zucchini make them a delightful treat that is sure to please your taste buds. Enjoy!
Zucchini Red Currant Strawberry Scones Faq’s
Scones are typically meant to have a slightly crunchy exterior and a soft, tender interior. The exterior is achieved through the baking process, where the outer layer of the scone develops a light crust. However, the interior should remain soft and fluffy. Achieving the right balance between the crunchy crust and soft interior is key to a well-made scone.
When making scones, it’s generally recommended to use cold butter. The reason for this is that cold butter, when mixed into the dry ingredients, creates small pockets of fat that melt during baking. This melting fat creates steam, which helps to create the characteristic flakiness and rise of the scones.
The best flour to use for making scones is typically all-purpose flour. All-purpose flour makes a good balance between protein content and starch, which helps achieve the desired texture of scones—tender and flaky.
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Zucchini Red Currant Strawberry Scones
Ingredients
Scones
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter cold, shredded
- 1/2 cup red currants
- 1/2 cup strawberries chopped
- 1/2 cup sour cream
- 1/2 cup zucchini shredded
- 1 egg
- 1 tsp. vanilla extract
Glaze
- 2 Tbsp. lemon juice
- 3/4 cup powdered sugar
Extra
- 1/2 cup all-purpose flour for dusting
Instructions
- Preheat oven to 400 F. Prepare baking sheet with parchment paper or reusable sheet.
- In a large bowl combine flour, baking powder, granulated sugar and salt. Make sure to mix them well to ensure an even distribution of ingredients.2 cups all-purpose flour, 1 Tbsp. baking powder, 1/2 cup granulated sugar, 1/4 tsp. salt
- Shred the butter (this is the best option that I do with cold butter). Add it to the flour mix and knead until all ingredients combine well. Using your fingertips, fork or a pastry cutter, work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.1/2 cup unsalted butter
- Once the butter is incorporated, add red currants and strawberries to the mix. Gently fold in the fruit, making sure to distribute them evenly.1/2 cup red currants, 1/2 cup strawberries
- In a large bowl mix sour cream, zucchini, egg and vanilla extract.1/2 cup sour cream, 1/2 cup zucchini, 1 egg, 1 tsp. vanilla extract
- Pour wet mixture over dry and mix well with a spoon.
- Knead the dough a little until the mixture will combine. Add some flour if the dough is to wet and hard to knead. Do not overmix, as this can result in a tough and dense texture.
- Once the dough comes together, turn it out onto a lightly floured surface on the parchment paper/reusable sheet placed on baking sheet. Form a smooth ball, about 8 inches in diameter. Using a sharp knife, carefully cut the dough into 8 equally-sized triangles.
- Bake for approximately 20 to 25 minutes, or until the scones are golden brown and cooked through.
- Remove the scones from the oven and allow them to cool slightly on a wire rack.
Glaze
- Mix lemon juice with powdered sugar. Glaze the scones.2 Tbsp. lemon juice, 3/4 cup powdered sugar
Equipment needed
Notes
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can result in a tough and dense texture.
- If you can’t find red currants, you can substitute red currants with strawberries.
- These red currant and strawberry scones are perfect for a leisurely breakfast, brunch, or afternoon tea. Their tender crumb, burst of berries, and subtle hint of zucchini make them a delightful treat that is sure to please your taste buds.
Nutrition
Update Notes: The recipe was originally posted in August 2015, it was updated with new tips and video in August, 2023.
I love finding new recipes using zucchini because I have so much of it in my garden this time of the year. I love that you added red currant to these scones!
Thanks Ashley!
Sounds like a great combination! I need to bake something with zucchini very soon! Love these scones!
I love red currants too! I used to have them when I lived in Aus but can’t find them here in the US… Your scones looks so beautiful and I love that you used red currants! They look so pretty (and delicious!)
Thanks Dini! They are easier to find in Europe than US.
Just bought red currants at our local Farmers Market in Newcastle (Clarington), east of Toronto. Farmer had black currants as well (but not white). My wife, who grew up in Iowa, said her grandmother grew both red and white currant bushes in the garden.
Love this recipe. We have many currants bushes and I freeze them to use all winter. Found this recipe looking for a quick, tasty carb to go with soup I’d made. The scones were a hit! The combination of zucchini which made the scones moist inside while allowing the crust to be crisp, currants for an amazing flavor punch, and strawberries that gave an added sweetness and additional flavor satisfied everyone’s happy need for yummy. I have made these 4 additional times and they are consistently completely eaten at the meal. No left overs. Our family loves them. Thanks a million for the recipe!
For whole wheat lovers, this recipe works great. Scones still heavenly and light. For honey lovers 1/4 cup honey mixed into the liquid ingredients works fine. We mixed a little lemon juice with 1/8 cup honey to drizzle over the scones.
Lynda I am happy you and your family loved the scones. Thank you for your detailed comment.