Lemon Glazed Zucchini Walnut Scones
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 tsp baking soda
- 3 cups all purpose flour
- 2 cups confectioner's sugar
- 3/4 cup buttermilk
- juice of 1 large lemon
- 1 tbsp vanilla extract
- 12 tbsp unsalted butter cut in pieces
- i heaping cup shredded zucchini
- 2/3 cups chopped walnuts plus a few extra for topping
- Carbohydrate 66.9925145153806 g
- Cholesterol 78.4418750011707 mg
- Fat 29.7415171733906 g
- Fiber 1.28272178357686 g
- Protein 6.9127878480229 g
- Saturated Fat 18.6009863527988 g
- Serving Size 1 1 Serving (180g)
- Sodium 3629.97321984894 mg
- Sugar 65.7097927318037 g
- Trans Fat 2.19054535164794 g
- Calories 561 calories
Set oven to 400F Put the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse to combine. Add the butter and pulse until the mix resembles coarse crumbs. Pulse in the zucchini and walnuts, just until distributed. Mix the buttermilk with the vanilla. While pulsing, drizzle in the buttermilk. Remove the dough to a floured surface and bring together with floured hands. If it is very wet, add a touch more flour. Form into a 7-8 inch disk and cut into 8 triangles. Arrange the scones 2 inches apart on a baking sheet, and put the pan in the freezer while you clean up. Bake the scones for 20-25 minutes, until they are risen and just starting to turn golden. Cool on a rack completely before glazing. To make the glaze, whisk or stir the sugar together with enough lemon juice to make a spreadable glaze. Spread each of the scones with the glaze and top with a few chopped walnuts.
