Lightly sweet, soft scones speckled with zucchini shreds and tangy lime are a pure, delicious joy to eat. The addition of olive oil gives them a tender crumb and a light texture that melts in your mouth.
Since scones err on the dry and crumbly side both the zucchini and olive oil go far in adding moistness. The zucchini is hardly discernible in the finished product and blends well with the lime.
Just ask my zucchini-hating family who gobbled up them up even though I clearly marked the tops with raw zucchini shreds thinking they wouldn’t…eat them.
Then I could continue in oblivious bliss devouring one for each and every meal until they were demolished. Even if it took me days…because with zucchini, whole wheat flour and olive oil they’re as good as a meal, right?
Make these. They’re 3/4 good for you. And the other 1/4? You won’t even care.
I’m entering this in the Creative Concoctions #5 – Cooking with Olive Oil Event hosted by Ivy of Kopiaste..to Greek Hospitality.