As most of you know, I’m not the world’s most prolific baker. It’s not that I CAN’T, it’s just that I’ll EAT what I bake, so I don’t. That being said, I do allow myself the occasional carb if i think it’s worthwhile. And these definitely are.
Most people enjoy a sweet treat in the morning–studies show that is often because our blood sugar is low from the night before. However, if you’re one of those people who doesn’t have that craving, these are perfect for you! (There’s someone close to me who is like that, so now I’m prepared!).
I was procrastinating from writing something useful the other day by browsing the latest issue of Bon Appetit. Being a healthy cook, I rarely see something I can make that doesn’t have 4,753 calories per serving or doesn’t contain cream in some form. This recipe caught my eye because I knew I could make a few changes and they wouldn’t affect the outcome much.
I used whole wheat flour, which is heavier than all purpose white flour. Consequently, they really didn’t rise, despite the baking powder. I also used a tad less cream, substituting 1/2 C pea protein milk. Still light and flaky!
I froze most of them after they cooled, otherwise, they’d be gone in 3 days. They’re great with eggs for a nice brunch or use them as a side for broiled chicken. Hmmmm…..turkey sliders anyone? Ooh-how about with some tomato soup? Winter’s coming….
- 3 tbsp baking powder
- 3 tbsp sugar
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsps finely chopped thyme
- 3 1/4 cups white whole wheat flour (or all purpose flour for more lift), plus more for surface
- 1 1/2 sticks unsalted butter, cut into pieces
- 1/2 C heavy cream
- 1/2 C Ripple pea protein milk, plus more for brushing
- 2 medium zucchini, coarsely grated, excess liquid squeezed out with a kitchen towel
- 6 oz Gruyere cheese, cut into 1/4" pieces
- A 2-3" cookie cutter
- Preheat the oven to 350.
- Whisk baking powder, sugar, salt, pepper, thyme and flour in a large bowl.
- Add butter and use your fingers or a cutting tool to work into dry ingredients until largest pieces of butter are pea-sized.
- Drizzle in the cream and pea protein milk while mixing to evenly distribute. Dough will begin to clump together.
- Add zucchini and cheese and gently knead until dough comes together. The less you work the dough, the more tender the scones will be.
- If the dough seems dry, it's ok, as the the zucchini will release some moisture while baking.
- Turn out dough onto a lightly floured surface and pat into a 2" thick disk.
- Roll out dough until 1" thick, then punch out scones with cookie cutter. place on a parchment lined baking sheet, spaced about 2" apart, as they spread while baking.
- Brush tops with milk or cream.
- Bake scones for 30-40 minutes, rotating half-way.
- Transfer to a baking rack and let cool.