Clean Zucchini Bread Scones

• Vegetarian
• Gluten free

• Produce

  • 1 cup Zucchini

• Condiments

  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Cinnamon, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/2 cups Whole wheat or gluten-free* flour, white

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Greek yogurt, plain nonfat
  • 2 2/3 tbsp Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) white whole wheat or gluten-free* flour (measured correctly)
• 1 ½ tsp baking powder
• 1 ¼ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup
• 2 tbsp + 2 tsp (40mL) nonfat milk, divided
• 1 tsp vanilla extract
• 1 cup (110g) shredded zucchini, patted dry*

Directions

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla extract. Fold in the zucchini.
• Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.