Marys Zucchini Scones Recipes

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.

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.

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.

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.