Sunday, August 28, 2011

White chocolate, zucchini and almond scones

Its that time of year again where you have tons of summer squash and have to start coming up with ideas for it!  This morning I started off with white chocolate, zucchini and almond scones.

I found this idea (here) for chocolate chip zucchini scones and used it as the base for mine!


Kristen’s Scones

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cane sugar
1 stick unsalted butter, chilled and diced in 1 inch pieces
1 egg
2 cups shredded zucchini
3/4 cup plain greek yogurt (or you could use buttermilk)
1 tsp vanilla extract
1 tsp orange zest

1 cup chopped almonds
1 cup white- chocolate chips

Heat oven to 375 degrees.

In large bowl mix dry ingredients together then cut in the butter and set aside

Whisk egg and sugar together in small bowl and then add zucchini, yogurt, vanilla and orange zest. Make a well in the middle of the dry ingredients and gradually pour in wet ingredients. Mix all together, but do not over stir.

Spread mixture out on floured surface. Carefully knead while adding white chocolate chips and almonds, in handfuls at a time. You will only need to "press" mixture together for about 3 or 4 times. If you do this too much it will result in tough scones.

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