Best 4 Marys Zucchini Scones Recipes
Indulge in a delightful culinary journey with Mary's Zucchini Scones, a collection of delectable recipes that transform the humble zucchini into a scrumptious breakfast or afternoon treat. From classic Zucchini Scones, bursting with moist crumb and subtle zucchini flavor, to savory Zucchini Cheddar Scones, packed with sharp cheddar cheese and a hint of spice, this article offers a variety of options to suit every palate. Discover the secrets behind creating perfectly risen scones with tender interiors and golden-brown exteriors. Explore creative variations like the Zucchini Chocolate Chip Scones, where sweet and savory flavors harmoniously blend, or the Zucchini Banana Nut Scones, combining the goodness of zucchini with the classic flavors of banana and nuts.
With step-by-step instructions, helpful tips, and beautiful photography, this article provides all the guidance you need to master the art of crafting these delightful scones. Whether you're a seasoned baker or a novice in the kitchen, Mary's Zucchini Scones promises a delightful baking experience and unforgettable culinary creations.
MARY'S ZUCCHINI SCONES
Daughter Mary came to visit and fell in love with my scones so we just call them " Mary's Scones"
Provided by wjorma
Categories Scones
Time 30m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt, sugar, cinnamon and grated zucchini.
- peels together.
- Cut in the butter until it resembles coarse.
- cornmeal.
- Mix the egg with milk. Add to flour mixture with.
- the grated zucchini.
- Stir until a soft dough forms.
- Turn on to a lightly floured board .
- Roll into a ball.
- Cut in half and pat each half into a 6-7 inch round. Dip.
- a knife into flour and cut each round into 5 wedges.
- Place on a cookie sheet sprayed with cooking spray. Bake 15 minutes at 425 degrees. Makes 12 scones.
ZUCCHINI CHEDDAR SCONES
An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.
Provided by NW Vegetarian
Categories Scones
Time 55m
Yield 6-8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 deg.
- Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
- Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
- Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
- Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
Nutrition Facts : Calories 246.7, Fat 10.8, SaturatedFat 6.1, Cholesterol 56.7, Sodium 355.9, Carbohydrate 28.9, Fiber 1.9, Sugar 1.2, Protein 8.8
MARY'S ZUCCHINI BREAD
This is my mother-in-law's favorite recipe and for very good reason! This recipe makes two very moist and flavorful loaves. I hope you will enjoy it!
Provided by Bev I Am
Categories Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Place eggs, oil, zucchini and vanilla extract in blender and puree.
- Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
- Pour liquid ingredients into dry and mix.
- Add nuts.
- Divide batter into two loaf pans.
- Bake at 325F degrees for 1 hour.
MARY'S BEST ZUCCHINI BREAD
Make and share this Mary's Best Zucchini Bread recipe from Food.com.
Provided by Mary Scheffert
Categories Quick Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease two loaf pans.
- Combine flour, cinnamon, salt, soda, nutmeg, powder, and lemon (or orange) peel in a large bowl; set aside.
- Combine sugar, eggs, applesauce, oil and vanilla in a large bowl.
- Add shredded zucchini and walnuts; stir to combine.
- Add zucchini mixture to flour mixture; stir well.
- Pour evenly into prepared loaf pans; sprinkle tops with cinnamon sugar.
- Bake 60-65 minutes or until loaves test done with toothpick.
- Let cool in pans 10 minutes; remove from pans onto wire rack to cool completely.
- *Note: Loaves freeze well.
Tips:
- Prep your zucchini properly: Shred the zucchini using a grater with large holes. Squeezing out excess moisture from the zucchini before adding it to the scone batter will help prevent the scones from becoming too濕潤.
- Don't overwork the dough: Once you've combined the wet and dry ingredients, mix them just until the dough comes together. Overworking the dough will make the scones tough.
- Chill the dough before baking: Chilling the dough for at least 30 minutes before baking will help the scones hold their shape and rise properly.
- Bake the scones until they're golden brown: The scones are done baking when they're golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
Mary's Zucchini Scones are a delicious and easy-to-make breakfast treat. They're perfect for using up leftover zucchini, and they can be enjoyed plain or with your favorite toppings. These scones are also a great way to get your kids to eat their vegetables! So next time you're looking for a quick and easy breakfast recipe, give Mary's Zucchini Scones a try.
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