Zucchini Blueberry Scones

These crunchy topped scones with a soft and tender inside and juicy bursts of blueberry are best served fresh from the oven. And you can use up that zucchini that was hiding in the garden!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F and line a baking sheet with parchment paper. Mix the flour, sugar, salt, baking powder, cinnamon and allspice together in a large bowl. Then, using a box grater, shred the butter and mix into the dry ingredients. Shred the zucchini and roll up in a clean dishtowel. Twist to squeeze out excess liquid, then add the zucchini to the bowl along with the milk and fold until dough forms. Lightly work the dough with your hands until it holds together (a little crumbly) then gently fold in the blueberries. Place the dough on a floured surface and pat or roll out to a circle that's 1.5" thick. Cut into 8 wedges and place on the prepared baking sheet. Bake at 425°F for 20-25 minutes.

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