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Red Currant Zucchini Scones by ilonaspassion.com #redcurrant #zucchini #scones
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Red Currant Zucchini Scones

Prep Time15 mins
Cook Time25 mins
Servings: 8
Author: Ilona



  • 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


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


  • Flour for dusting


  • 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.


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


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