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

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