So when you find yourself asking what it is you are going to do with the baseball bat sized zucchini that your father in law grew and gave to you, without duplicating a recipe or making yet another cake, pasta, salad, pesto, side dish…
Boil a pot of tea and eat a warm Scottish styled scone while you think about it.
So much more delicate and unexpected than bread, these scones are quick to make, quick to bake and quick to eat.
Try them, if you still have any zucchini left…
GINGER ZUCCHINI SCONES
2 Cups Unbleached Flour
1/2 Cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Vegetable Shortening, cubed
2/3 Cup Soy Milk
2 Tablespoons Crystalized Ginger, crushed
1/2 teaspoon Cinnamon, ground
Zest of One Orange
2 Cups Zucchini, Shredded
2 oz Chocolate for drizzling, about 2 Tablespoons melted
Preheat oven to 450ºF.
Add the ginger to a food processor to coarsely chop.
Add the flour, baking powder, baking soda, salt, sugar and cinnamon, pulsing again to sift.
Add the cold vegetable shortening in cubes and pulse to a coarse breadcrumb type consistency.
Add the the zucchini and orange zest, pulsing to combine.
With the motor running, add the cold soy milk, mixing only until everything is moist and incorporated.
Turn the dough out onto a movable, lightly floured cutting board or parchment paper prepped, flat surface.
With clean, floured hands, pat the sticky dough into a workable 1″x8″ round and slice into 8 wedges.
Separate wedges and transfer parchment if using, to a baking sheet.
Bake for 15 minutes or until tops have slightly goldened.
Melt chocolate in a double boiler.
Using a piping bag or a spoon, drizzle melted chocolate over the scones.
Allow to cool, only slightly, before eating.