Recipe Details

Zucchini-Walnut Scones

Number of Servings: 2

Serving Size: 1 scone

You'll hear an enthusiastic "yum" when you serve this healthful alternative to coffee shop pastries.

Name: Amount:
Cooking spray
whole-wheat pastry flour 0.25 cup
all-purpose flour 0.25 cup
firmly packed light brown sugar 1 Tbsp
baking powder 0.25 tsp
ground cinnamon 0.25 tsp
ground nutmeg 0.13 tsp
finely grated unpeeled zucchini (about 3 oz) 0.33 cup
low-fat buttermilk or fat-free milk 1 Tbsp
egg substitute 1 Tbsp
canola or corn oil 2 tsp
finely chopped walnuts 1 tsp

Preheat the oven to 375°F. Lightly spray a baking sheet with cooking spray.


In a medium bowl, stir together the flours, brown sugar, baking powder, cinnamon, and nutmeg.


In a small bowl, stir together the remaining ingredients except the walnuts. Add to the dry ingredients. Stir gently just until the dry ingredients are moistened. Do not overmix or the scones may be tough.


Transfer the dough to the baking sheet. Shape into a ball. Using the palm of your hand, flatten the dough into a circle 3 1/2 inches in diameter. Fold the dough in half, making a half-circle. Fold in half again, making a quarter-circle. Pat down lightly. Sprinkle with the walnuts. Score the dough into 2 wedges by making a cut about 1/4-inch deep; do not cut all the way through.


Bake for 20 minutes, or until the scones are golden brown and a wooden toothpick or cake tester inserted into the center comes out clean. Remove from the oven. Immediately cut into two wedges along the scored cut. Serve warm or at room temperature.

Nutritional Information (per serving)
Calories 200
Calories from Fat 55
Total Fat 6g
Saturated Fat 0g
Cholesterol 0mg
Sodium 75mg
Potassium n/a
Carbohydrates 33g
Dietary Fiber 3g
Sugars 8g
Protein 5g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Fat