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Red currant and strawberry scone.
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Zucchini Red Currant Strawberry Scones

These soft and moist zucchini red currant strawberry scones are bursting with flavor and guaranteed to satisfy your cravings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, European
Diet: Vegetarian
Servings: 8
Calories:
Author: Ilona

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

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

Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg