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!

ZUCCHINI & FETA SCONES
(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. 

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

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