Zucchini, Walnut, and Oatmeal Scones

My idea of a perfect weekend morning involves getting up early before the rest of the world starts to stir. I love to fire up our Keurig and listen to the motor run as the water heats up, the anticipation of the hot fuel about to course through my veins is enough to clear the morning fog from my brain. After I have the steaming hot cup of Joe in hand, I love to stroll to my treasured pile of magazines I haven’t read and select which one to peruse while lounging in my jammies. It is fabulous. Even better, though, is when I have a special breakfast treat to enjoy- just like these scones.  Not too sweet, but just sweet enough, with a little more substance than a typical baked good. A perfect pair for a perfect moment.  I wish, in those moments, that time would slow down; but, alas, that is what makes those mornings special.

There is good news, though, my friends. The weekend is upon us and those Saturday and Sunday mornings are just around the corner, waiting for us to greet them with open arms. Make these scones to help make it even more special. You won’t regret it.

Happy Friday, everyone.

Zucchini, Walnut, and Oatmeal Scones

Yield: Approximately 1 dozen scones


  • 1 2/3 cups all-purpose flour
  • 1 1/3 cups old-fashioned oats
  • 1/3 cup granulated sugar (plus extra- or coarse sugar- for sprinkling on top)
  • 1/3 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 cup shredded zucchini (about one large zucchini


1. Preheat the oven to 40o degrees. Line 2 baking sheets with parchment paper or silicone baking mat and set aside.

2. To shred the zucchini: Rinse and dry a whole zucchini. Slice it up (skin and all) into 1-2 inch chunk and place in a food processor. Pulse until shredded into uniform pieces. Dump the shreds out onto the center of a clean kitchen towel. Wrap the towel over the zucchini and ensure it is sealed. Wring the towel (with the zucchini inside) over a sink or bowl and get rid of as much liquid as possible. Continue to wring until no more liquid can be squeezed out. Set the zucchini aside.

3. Whisk the flour, oats, sugars, walnuts, baking powder, baking soda, cinnamon, and salt together in a medium-large bowl. Add in the chunks of butter and use your hands to incorporate the butter pieces until the mixture is about the size of peas.

4. In a separate small bowl, mix together the buttermilk and egg.  Carefully fold into the dry mixture just before fully incorporated. Gently add in the shredded zucchini and fold just until combined.

5. Turn the dough out onto a floured surface and knead as necessary. Divide into two equal hunks. Mold each hunk into a 6 inch disc. Dip a sharp knife in flour and carefully cut each disc into 6 wedges.

6. Use a spatula to place the scones on the baking sheets, about 2 inches apart. Sprinkle with sugar and bake for 20 to 22 minutes. Remove from oven and allow to cool. Store in an airtight container for two days or freeze.

Source: Adapted from Dorie Greenspan Baking: From my home to yours Oatmeal and Nutmeg Scones

Lemon Poppy Seed Muffins

I cherish the solitude of spring mornings. When I can overcome my bad habit of hitting the snooze button, I like to get up and go for a jog around our neighborhood. It gets light out very early this time of year and it’s so peaceful watching the sunrise, hearing the birds wake up, breathing in the smell of freshly-cut bright green grass, and dodging emo middle schoolers who emerge to wait for the bus to pick them up.

Lemon is a quintessential flavor of spring. Whether it’s in a sweet or savory dish, lemon adds a bright punch of flavor. I used up an old bag of lemons and made these lemon poppy seed muffins to bring into share with my coworkers. They were a big success and I came home without any leftovers.

This is a recipe from Dorie Greenspan, one of my newly-found favorite bakers. Everything of hers that I have tried has been great and I am definitely going to add her baking books to my collection.

If you’re looking for a great spring breakfast treat, give these muffins a try. You won’t be disappointed.

Lemon Poppy Seed Muffins

Yield: 12 large muffins


2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 eggs
1 teaspoon pure vanilla extract
½ cup unsalted butter, melted and cooled
2 tablespoons poppy seeds


1. Preheat the oven to 400 degrees F. Line a 12 cup cupcake tin with paper liners. Set aside.

2. In a large bowl, use your fingers to mix the sugar and lemon zest together until the zest is evenly distributed and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

3. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well combined. Pour the liquid ingredients over the dry ingredients and gently stir until just mixed. Sprinkle in the poppy seeds and fold into the dough. Don’t over mix! Divide the batter evenly among the muffins cups.

4. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold.

5. To make the glaze, whisk together the lemon juice and powdered sugar in a small bowl until smooth. Place a cookie sheet under the cooling rack to collect excess glaze. Carefully drizzle the glaze over each muffin. Allow the glaze to harden slightly.

6. Store leftovers in an airtight container at room temperature.

Source: Kitchen Confit, originally from Dorie Greenspan