Gluten-Free Savory Zucchini Scones Recipe

Gluten-free flour: A type of flour that does not contain gluten, suitable for those with gluten intolerance.

Zucchini: A green summer squash that adds moisture and a mild flavor to the scones.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Butter: Adds richness and a tender texture to the scones.

Milk: Helps to bind the ingredients together and adds moisture.

Shredded cheese: Optional, but adds a savory flavor and richness to the scones.

When incorporating cold butter into the gluten-free flour mixture, use a pastry cutter or your fingertips to ensure the butter remains cold. This helps create a flaky texture in the scones. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free, making it a great alternative.

• gluten-free flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a subtle sweetness, but you may need to adjust the liquid content as it absorbs more moisture.

• grated zucchini - Substitute with grated carrot: Carrots provide a similar texture and moisture content, while adding a slightly sweeter flavor.

• grated zucchini - Substitute with grated yellow squash: Yellow squash has a similar texture and moisture content, making it a good alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• cold butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a dairy-free option with a slight coconut flavor.

• cold butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in the same quantity as butter.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity, providing a slightly nutty flavor.

• milk - Substitute with coconut milk: Coconut milk is another dairy-free option that adds a subtle coconut flavor and richness.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great dairy-free alternative.

• shredded cheese - Substitute with vegan cheese: Vegan cheese can be used in the same quantity and provides a similar texture and flavor without dairy.

• To keep your zucchini scones fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer a longer shelf life, refrigerate them for up to a week.

• For freezing, first allow the scones to cool completely. This prevents condensation from forming inside the storage container, which can make the scones soggy.

• Wrap each scone individually in plastic wrap or aluminum foil. This helps to maintain their texture and flavor.

• Place the wrapped scones in a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• When you're ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it on a low setting for 20-30 seconds.

• To refresh the texture, reheat the scones in a preheated oven at 350°F (175°C) for 5-10 minutes. This will bring back their delightful crispiness.

• If you plan to freeze the dough instead of the baked scones, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough wedges to a resealable plastic freezer bag.

• When baking frozen dough, add a few extra minutes to the baking time. There's no need to thaw the dough before baking; just pop them straight into the preheated oven.

• For an added touch of freshness, sprinkle a bit of shredded cheese on top of the scones before reheating. This will melt into a deliciously gooey topping.

• Enjoy your gluten-free savory zucchini scones with a side of soup or a fresh salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the zucchini scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to regain their crispy exterior.

• Microwave Method:

  1. Place the scones on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 30-45 seconds.
  4. Check if they are heated through; if not, continue in 10-second intervals.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the zucchini scones directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 8-10 minutes or until they are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the scones in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the zucchini scones in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are not overcooking.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Large mixing bowl: Combine the gluten-free flour, baking powder, and salt, and mix the dough.

• Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Grater: Grate the zucchini for incorporating into the dough.

• Measuring cups: Measure out the gluten-free flour, milk, and shredded cheese accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Baking sheet: Place the scone wedges on this for baking.

• Knife: Cut the dough into 8 wedges.

• Floured surface: Pat the dough into a circle about 1 inch thick on this surface.

• Cooling rack: Let the scones cool slightly before serving.

Use pre-grated zucchini: Save time by buying pre-grated zucchini from the store instead of grating it yourself.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Cold butter trick: Freeze the butter and grate it into the flour mixture for quicker incorporation.

Use a food processor: Combine the flour, baking powder, salt, and butter in a food processor to speed up the mixing.

Parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer of scones.