Zucchini-Currant Scones

Name: Zucchini-Currant Scones
Ingredients: 2 1/2 cups all-purpose unbleached flour; 1/4 cup granulated sugar, plus more for sprinkling on tops of scones; 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 1/2 teaspoon cinnamon; zest from half a lemon, grated with a microplane grater; 6 tablespoons chilled unsalted butter, cut into small cubes; 3/4 cup grated zucchini, frozen in a single layer (I use the food processor with the grating disk - less wet than hand grater); 1/4 cup dried currants; 1 cup heavy cream, plus more for brushing on tops of scones; 1 large egg; 1 1/2 teaspoons pure vanilla extract; cinnamon or lemon drizzle for the tops, if desired

13 ingredients

1 steps

Ingredients

2 1/2 cups all-purpose unbleached flour
1/4 cup granulated sugar, plus more for sprinkling on tops of scones
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
zest from half a lemon, grated with a microplane grater
6 tablespoons chilled unsalted butter, cut into small cubes
3/4 cup grated zucchini, frozen in a single layer (I use the food processor with the grating disk - less wet than hand grater)
1/4 cup dried currants
1 cup heavy cream, plus more for brushing on tops of scones
1 large egg
1 1/2 teaspoons pure vanilla extract
cinnamon or lemon drizzle for the tops, if desired

Directions

1

["In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and lemon zest, and pulse to combine.", "Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don't blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.", "Break up your frozen grated zucchini, and measure out 3/4 cups. Gently toss the zucchini and currants into the flour mixture.", "In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It's a folding motion you're shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.", "Transfer the dough ball to a floured board. Gently pat into a 6\" or 7\"" circle. With a pastry scraper or large chef's knife