 |  |  |
 Lemon ~ Pistachio |  shell the pistachios |  pulse flour mixture |  turn out dough |  pat out 8" circle |
 cut into wedges |  ready to bake |  after baking |  let glaze set |  Enjoy! |
8 big wedges ~ made from scratch ~ but so easy because your food processor does all the work! Then just pat (or roll) the dough into an 8" circle and cut into triangles. Brush with cream ~ sprinkle with Sparkling Sugar (or Splenda) and bake. I added a drizzle of Lemon Pistachio Glaze on top, with some bright pastel flower sprinkles.
I used Pistachio extract (you can find it @ larger stores that sell baking supplies), but any nut extract will work and then use that nut instead of pistachios in here. I also use Lemon Essence, instead of extract because it's thick & creamy and doesn't taste as artificial.
These keep about 3-4 days (covered) and taste fresh-baked if you reheat them about 15 seconds in the microwave.
Glazed ZUCCHINI LEMON PISTACHIO SCONES
(with sugar or sugar-free)
1-3/4 cups flour (plus more for work surface)
3 tsp baking powder..............................1 tsp. baking soda (ONLY if using Splenda)
2-1/2 tsp. white sugar ~or~ regular white SPLENDA ~ not baking blend
1/4 tsp salt............................................1 large egg
6 TB unsalted butter, cold and cut into pieces
1/2 tsp. ground nutmeg
1/2 cup pistachio nuts (or whatever nut you're using)
1/2 tsp. pistachio extract.......................1/4 tsp. lemon essence or extract
1/2 fresh lemon (squeeze the juice out to use in the glaze later)
1 small-medium zucchini (cut into about 1" pieces)
5 TB heavy cream (plus more for brushing on top)
***
To SPRINKLE on TOP before BAKING
About 2 TB cream whisked with several drops of pistachio and/or lemon extract
Sparkling sugar or Splenda
***
Preheat oven to 400 ~ line a baking sheet with parchment paper and set aside
Put nuts into food processor and pulse until finely ground. Add the sliced zucchini and lemon ~ pulse until chopped very small.
Then, add the flour, baking powder, (baking soda, if you're using it), sugar/Splenda, nutmeg and salt into bowl of food processor ~ pulse until everything is mixed together. Drop the butter pieces evenly over the top and pulse 3-6 times or until mixture is blended well.
In small bowl, whisk egg with extracts and cream. Turn your food processor on lowest speed, and drizzle into the top, while it's running ~ then pulse a few times until it all comes together (somewhat into a ball).
Turn out onto floured work surface. Pat dough into 8” circle (I roll the top, so it's smooth). Using long serrated knife, cut into 8 equal wedges. Put scones on baking sheet ~ brush tops with cream & extract ~ sprinkle w/ Sparkling Sugar or Splenda (as noted above) .
Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
GLAZE: Start with about 1/2 cup powdered sugar, adding reserved fresh lemon juice 1 tsp at a time, whisking until desired consistency. Adjust by adding more powdered sugar ~or~ liquid until smooth and thickened. Drizzle over cooled scones. If you don't have enough fresh lemon juice, you can use some from a bottle. You can add a few drops of pistachio extract too, if you want.
SUGAR-FREE POWDERED SUGAR: Sift 1-1/2 cups regular white Splenda with 1/2 cup cornstarch. You can keep this in a covered jar or container in the pantry.
I used Pistachio extract (you can find it @ larger stores that sell baking supplies), but any nut extract will work and then use that nut instead of pistachios in here. I also use Lemon Essence, instead of extract because it's thick & creamy and doesn't taste as artificial.
These keep about 3-4 days (covered) and taste fresh-baked if you reheat them about 15 seconds in the microwave.
Glazed ZUCCHINI LEMON PISTACHIO SCONES
(with sugar or sugar-free)
1-3/4 cups flour (plus more for work surface)
3 tsp baking powder..............................1 tsp. baking soda (ONLY if using Splenda)
2-1/2 tsp. white sugar ~or~ regular white SPLENDA ~ not baking blend
1/4 tsp salt............................................1 large egg
6 TB unsalted butter, cold and cut into pieces
1/2 tsp. ground nutmeg
1/2 cup pistachio nuts (or whatever nut you're using)
1/2 tsp. pistachio extract.......................1/4 tsp. lemon essence or extract
1/2 fresh lemon (squeeze the juice out to use in the glaze later)
1 small-medium zucchini (cut into about 1" pieces)
5 TB heavy cream (plus more for brushing on top)
***
To SPRINKLE on TOP before BAKING
About 2 TB cream whisked with several drops of pistachio and/or lemon extract
Sparkling sugar or Splenda
***
Preheat oven to 400 ~ line a baking sheet with parchment paper and set aside
Put nuts into food processor and pulse until finely ground. Add the sliced zucchini and lemon ~ pulse until chopped very small.
Then, add the flour, baking powder, (baking soda, if you're using it), sugar/Splenda, nutmeg and salt into bowl of food processor ~ pulse until everything is mixed together. Drop the butter pieces evenly over the top and pulse 3-6 times or until mixture is blended well.
In small bowl, whisk egg with extracts and cream. Turn your food processor on lowest speed, and drizzle into the top, while it's running ~ then pulse a few times until it all comes together (somewhat into a ball).
Turn out onto floured work surface. Pat dough into 8” circle (I roll the top, so it's smooth). Using long serrated knife, cut into 8 equal wedges. Put scones on baking sheet ~ brush tops with cream & extract ~ sprinkle w/ Sparkling Sugar or Splenda (as noted above) .
Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely.
GLAZE: Start with about 1/2 cup powdered sugar, adding reserved fresh lemon juice 1 tsp at a time, whisking until desired consistency. Adjust by adding more powdered sugar ~or~ liquid until smooth and thickened. Drizzle over cooled scones. If you don't have enough fresh lemon juice, you can use some from a bottle. You can add a few drops of pistachio extract too, if you want.
SUGAR-FREE POWDERED SUGAR: Sift 1-1/2 cups regular white Splenda with 1/2 cup cornstarch. You can keep this in a covered jar or container in the pantry.
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