Red Currant Zucchini Scones

Zucchini Scones with red currants and delicious lemon glaze.

Have you tried red currants before? I know they are not very common in US and Canada but still you can find them in many stores. Especially if you’ll visit European store during summer months you’ll find red currants.

I grew up eating lots of red currants, black currants and gooseberries. Red currants have sour flavor. That’s why they are perfect for sweet desserts. They compliment perfectly together. I went to my favorite Polish store here in Canada and when I saw red currants I’ve decided to bake something with them.

I don’t make scones very often at home. I like them but I don’t usually have so much time in the morning to bake them. However, when I made these zucchini scones I was amazed how delicate and delicious they are. Zucchini + sour cream added so much moist.

I baked these zucchini scones differently than traditional. Instead of cutting the triangles I baked the whole circle-shaped cake. After baking I cut them into scones.

Adding zucchini to dessert is very popular lately. Browsing Pinterest I’ve seen them in breads, cookies and brownies etc. Last summer zucchini was in bread; this summer every blogger has zucchini brownies. Look around you’ll see what I mean:) While I want to follow the trend —> I also want to have different recipes.

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Red Currant Zucchini Scones

Prep Time15 mins

Cook Time25 mins

Servings: 8

Calories:

Author: Ilona

Ingredients

Scones

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 cup cane sugar
• 1/2 cup cold unsalted butter
• 1 egg
• 1/2 cup sour cream
• 1/2 cup shredded zucchini
• 1 tsp. vanilla extract
• 3/4 cup red currants

Glaze

• 2 Tbsp. lemon juice
• 3/4 cup confectioners sugar

Extra

• Flour for dusting

Instructions

• Preheat oven to 400 F. Prepare baking sheet with parchment paper. Oil the surface.
• In a large bowl combine flour, baking powder, cane sugar.
• 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. The whole dough will be wet, but don't worry. Set aside.
• In a medium bowl whisk the egg, add sour cream, zucchini and vanilla extract. Whisk together.
• 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.
• Add red currants and mix. Try not to crush red currants.
• Make a large circle-shaped cake and bake for about 20 - 25 minutes until center is cooked through.
• Remove from oven and cool off a little. Slice into 8 triangles.

Glaze

• Mix lemon juice with confectioners sugar. Glaze the scones.

Nutrition

Monounsaturated Fat: 0gPotassium: 0mgVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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