Scones with Lemon Basil, Thyme and Zucchini

August 7, 2018

 

 

Is anyone else hooked on "The Great British Bake Off"? It is such a pleasant and inspiring bit of friendly competition. Not only is it relaxing and, oh, so emotionally rewarding, but my vocabulary is increasing by leaps and bounds! I want to whack things into the oven now, and say totty bye to my dear neighbors each evening. Of course, this lovely bake is called a scon. Please leave the "e" off of this as you lovingly describe and plate up these little gems to serve to the nearest and dearest among your circle of friends. Remember to watch your baking time to prevent these delectable treats from having soggy bottoms. Honestly, who wants that? Since our family is completely in love with the show, I have been telling my daughters they should bake up a lovely lemon thyme biscuit. They did not. I did.  Bonus section - I worked some zucchini into the recipe. We shall remain victorious over that little overachieving section of the garden.

 

WET INGREDIENTS

2 T Chia seeds

1/2 cup walnut or vegetable oil

1/2 cup brown sugar

1/2 tsp vanilla extract

1 cup grated zucchini

2 T lemon juice

 

DRY INGREDIENTS

2 cups unbleached white flour

1 tsp baking powder

1/2 tsp fine sea salt

1 T minced fresh lemon basil leaves

1/2 T fresh thyme leaves (tip: hold the thyme at the top and pull gently downwards, against the growth, to easily remove the small leaves, leaving the stem intact)

 

GLAZE

the juice of half of a lemon

1/2 cup confectioner's sugar

1tsp minced lemon basil

 

Preheat the oven to 350 degrees

 

In a small bowl add the chia seeds and 6 T of water. Set aside.

 

In a large bowl combine the oil, brown sugar vanilla extract, grated zucchini and lemon juice. Stir these ingredients together, but wait a bit on adding the chia seeds.

 

In a medium bowl combine the flour, baking powder and salt. Stir together. Then, gently toss in your basil and thyme leaves to evenly distribute though out the dry ingredients. 

 

 

 

Your chia seeds and water should be jelled now, so stir the seeds into the wet ingredients. 

 

Fold the dry ingredients into the wet. Keep folding until all the ingredients are incorporated. 

 

Turn the dough out onto a lightly floured surface and knead for just a minute. Give it 10 to 15 folds. Shape the dough into a 12 X 4 rectangle. Using a knife or scraper, cut the dough into triangles (as shown in the photo below. 

 

 

Place on a lightly greased cookie sheet and bake for 20 to 25 minutes at 350 degrees. 

 

GLAZE

While the scones are baking whisk together the ingredients for the glaze. You do not have to heat this. 

 

Once the scones are lightly browned, remove from the oven and let cool slightly before adding your glaze. Top with some lemon zest and additional lemon thyme basil leaves. 

 

This is terrific served with our homemade chia berry jam. You'll find that recipe under the title "Let's talk about your jam". 

 

 

 

 

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