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 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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