Zucchini Carrot Scones

July 16, 2012 § 14 Comments

Anyone remember the healthy carrot cake scones that I made all the way back in April of 2011?

Remember those little nutritional powerhouses made with healthy ingredients like whole wheat flour, wheat bran, fresh grated carrots, agave, raisins, and walnuts?

I sure hope you do because those little things are deeeeelicious!  And I’m not just saying that because I made them! ;-)

These scones, adapted from those wonderful carrot cake ones, are filled with both carrot and zucchini.  Twice the veggies, twice the nutrition, twice the deliciousness!  They’re great for both breakfast and dessert and don’t even need the frosting if you’re looking to be extra healthy.

As a matter of fact, I gave several to my grandma and she liked them so much that she gave me $5 to make another batch just for her!  I believe her exact words were “Erika, those stones were so good!  I’ll give you $5 to make me some more!”

She said stones.  What a cutie! ;-)

Zucchini Carrot Scones

Adapted from my Wholesome Carrot Cake Scones

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup bran
  • 2 teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 cup shredded carrot
  • 1 cup shredded zucchini (be sure to squeeze excess liquid out of the shredded zucchini)
  • 1 egg
  • 2 tablespoons canola oil
  • 6 ounces cream cheese, softened
  • ¼ cup agave (maple syrup or honey could also be substituted!)

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place all dry ingredients in a large mixing bowl.  Stir with a wooden spoon until everything is evenly mixed.
  3. Cut cream cheese into the dry ingredient mixture, using a fork, until the mixture resembles fine crumbs. Stir in the carrots, zucchini, egg, oil, and agave until a soft dough forms.
  4. Drop mounds of scone batter (about 3 tablespoons worth) onto a greased baking sheet, leaving ~2 inches between each mound.  Bake for 18-22 minutes or until edges just begin to brown.  Remove from baking sheet and allow to cool for at least 15 minutes.  Serve.

Yield: ~18 scones

Enjoy! :-D

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§ 14 Responses to Zucchini Carrot Scones

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