Hoffman Media


Gluten-Free Zucchini-Parmesan Scones

Gluten-Free Zucchini Parmesan Scones

2½ cups sifted gluten-free all-purpose flour*
2 teaspoons baking powder
½ teaspoon salt
½ cup cold butter, cut into pieces
1 cup grated zucchini, squeezed dry
1 cup freshly grated Parmesan cheese
¾ cup plus 3 tablespoons heavy whipping cream, divided
Garnish: ground black pepper

• Preheat oven to 375°.
• Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, combine flour, baking powder, and salt.
Using a pastry blender, cut in butter until mixture is crumbly.
Add zucchini and Parmesan cheese, stirring to combine. Add ¾
cup plus 2 tablespoons cream, stirring just until dry ingredients
are moistened. (If mixture seems dry, add more cream, 1 tablespoon
at a time, until a dough forms.)
• On a lightly floured surface, roll dough to ½-inch thickness.
Using a 2½-inch round cutter, cut scones, and place
on prepared baking sheet 2 inches apart. Brush scones with
remaining 1 tablespoon cream, and sprinkle with pepper, if
• Bake until lightly browned, 18 to 20 minutes.

*For testing purposes, we used Gluten Free Pantry all-purpose
(glutino.com). Using another brand may yield different
results. Sift or whisk flour before measuring it.

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