A friend gave me a gigantic zucchini the other day. She told me as long as you didn't use the inside portion where the seeds are, the zucchini is perfectly edible despite its gargantuan size. So I pulled out one of my favorite kitchen gadgets and went to work on the 1/3 of the zucchini.
I had some of this zucchini spaghetti with last night's delicious dinner, but there was still some left over. (Not to mention the 2/3 of the zucchini still uncut...) Today I decided to bake something with the remaining zucchini spaghetti. My first thought was chocolate chip zucchini bread, but the recipe calls for 3 eggs and I wanted to do something that required fewer eggs. Then scones came to mind. I found this recipe online, and then adapted it. Because we all know I hate following recipes.
Zucchini Scones
preheat oven to 400
1/2 c whole wheat flour
1 1/2+ c white flour
1/2 c sugar
1 tsp sea salt
1 1/2 tsp baking powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 c butter
1 c spaghetti-ed zucchini
1 peach, chopped
1 egg
1 tsp vanilla
1/4 c almond milk
bake for 20-25 minutes
I mixed the dry ingredients together in my stand mixer. I used a pastry cutter to cut in the butter until it was in small pea-sized lumps. I dumped the zucchini and peach on top of the dry ingredients, then, after mixing the wet ingredients separately, I added them and let the mixer do it's work. The dough was super sticky, so I added flour 1/2 c at a time until it was...less sticky. I added at least another cup. Then, I floured my silpat and transferred the dough. It was still too sticky to spread well, so I sprinkled more flour on top. Then I was able to pat it down to about 1/2 inch thick. I cut out the scones and transferred them to a greased cookie sheet.
The scones were tasty, but not nearly as flavorful as I was hoping. If I make them again, I will increase the amounts of cumin and cinnamon, and see what happens. Also, I was going to put chocolate chips in them but I forgot...so that might happen next time too!
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