July 7, 2011

Baking With Olive Oil -- Savory Zucchini & Feta Scones

Last week I shared a recipe for a Luscious Lemon Yogurt Cake.  Today, continuing the theme of "baking with olive oil"  I offer up a savory recipe for Zucchini & Feta Scones. Served alongside a Greek salad and grilled chicken or fish, these Mediterranean inspired scones are the perfect compliment to a light, healthy summer meal!

(makes 1 dozen)

2  cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon dried oregano, crushed
2 large eggs
1/2 cup extra virgin olive oil
1 1/2 cups (approx. 2 medium) shredded zucchini
1 cup crumbled feta cheese *
Zest of one small lemon

Preheat oven to 350 F.  Line a baking sheet with a silicone mat or parchment paper.

Step 1:  In a medium bowl, sift together flour, baking powder and salt.  Stir in oregano.  Set aside.

Step 2:  In the bowl of an electric mixer, beat eggs and oil until smooth and lightened in color.

Step 3:  Stir in the zucchini, feta and lemon zest.

Step 4:  Stir in the dry ingredients and mix to combine.

Step 5:  Using a 1/4 cup kitchen scoop, portion dough on to prepared baking sheet.

Step 6:  Bake for 35-40 minutes, until tops of scones are lightly browned and spring back to the touch.  Cool on a wire rack for 10 minutes before serving.  Best when served warm.

Scones can be refrigerated in an airtight container for 3 days or frozen for up to 3 months. 

*A NOTE ABOUT FETA CHEESE:  Try to avoid buying the pre-crumbled Feta cheese.  It is usually too dry for baking and lacks the flavor of the whole blocks packed in brine.   Crumble it yourself -- it is SO worth it!   If you can find Mt. Vikos Feta, buy it!  It's my personal favorite and was the winner of the blind taste test at America's Test Kitchen. 

This post has been linked up with:
Tuesday Night Supper Club


  1. These sound delicous! I need to come over to your house for dinner! : )

  2. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

  3. Hey girlie, I just gave you a special blog award! Check it out here. http://kissedbyafrog.blogspot.com/2011/07/1-day.html

  4. Filed and saved - I have got to make these soon, I love the sound of them... my mouth is watering already :)

  5. this recipe looks so yummy! i am going to have to check this one out! Thanks for sharing and I am so glad that I found you! :)gina

  6. Oh these look divine Jenn! Just pinned them for future use! Thanks for linking up to this week's BFF Open House!

  7. Now I know what to do with some of my zucchini. Thanks for sharing!

  8. so jenn...i am collecting great olive oil recipes. i work with dominican sisters and they produce olive oil at their convent in san jose. i am trying to convince them to make a little pamphlet with great recipes using olive oil...and every time i visit i bring another olive oil treat! next time, i am going to bring these...with some zuchs from my garden. if these won't convince them, not sure what will! thank you for sharing with tuesday night supper club.


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