This lemon zucchini scone recipe became a weekend ritual in my kitchen the first summer I had more zucchini than I knew what to do with. I wanted something lighter than a quick bread but with all the morning coziness of a bakery scone. The result is a tender, slightly crumbly scone with fresh zucchini keeping the interior moist and lemon zest brightening every bite. I discovered this combination during a late July harvest and have been baking a batch for neighbors and friends ever since. It’s the sort of bakes that gets requests for the recipe and appears at picnics and coffee mornings.

These scones strike a lovely balance of texture and flavor: the exterior turns golden and just slightly crisp while the inside remains soft, flecked with green shreds of zucchini and scented with lemon. The coarse sugar on top adds a subtle sparkle and crunchy contrast. They bake up reliably in about 20 minutes and travel well, which is why they’ve become my go-to when I need a last-minute hostess contribution. Read on for detailed technique, troubleshooting, storage notes and variations so you can make them with confidence.

Ingredients

• All-purpose flour: 2 1/4 cups — use a reputable brand like King Arthur or Gold Medal; spoon into the measuring cup and level off for accurate texture.
• Sugar: 1/2 cup granulated — provides the light sweetness; you can use cane sugar or fine baking sugar.
• Baking powder: 2 teaspoons — ensures gentle rise; check it’s fresh for best lift.
• Salt: 1/2 teaspoon — balances sweetness; use fine sea salt or table salt.
• Lemon zest: 1 tablespoon — zest from 1 large lemon adds aromatic citrus oils; use a microplane for the best distribution.
• Butter: 1/3 cup (about 5 1/3 tablespoons), chilled — cold, unsalted butter cut into small cubes yields flaky layers when cut into the flour.
• Zucchini: 2/3 cup finely shredded — use young, tender zucchini and grate on the small side of a box grater; squeeze lightly if very watery.
• Lemon juice: 1 tablespoon — fresh-squeezed for brightness; bottled lacks the same freshness.
• Buttermilk: 2/3 cup — gives tender crumb and tang; if you don’t have buttermilk, see substitutions below.
• Vanilla extract: 1/2 teaspoon — rounds out the flavors.
• Coarse sugar: for topping — adds crunch and visual appeal; turbinado or sanding sugar works beautifully.

Instructions

Preheat & Prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Preheating to a hot oven helps the scones rise quickly to develop a golden crust while keeping the interior tender. Dry Mix: In a large bowl whisk together 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon lemon zest until evenly combined. Distributing the zest in the dry mix helps the citrus flavor blossom throughout. Cut in Butter: Cut in 1/3 cup chilled, cubed butter using a pastry blender or your fingertips. Work quickly so the butter stays cold; aim for a sandy texture with pea-sized pieces of butter remaining. Those pieces create steam pockets that give lift and tender flakes. Combine Wet Ingredients: In a small bowl or measuring cup whisk together 1 tablespoon lemon juice, 2/3 cup buttermilk and 1/2 teaspoon vanilla extract. If your buttermilk is very cold, let the mixture sit a minute to warm slightly so it incorporates easily. Add Zucchini & Form Dough: Stir the wet mixture and 2/3 cup finely shredded zucchini into the dry ingredients until the dough just comes together into a soft mass. Turn the dough onto a lightly floured surface and knead gently only until uniform — about 6 to 8 turns. Add a tablespoon or two of flour only if the dough is overly sticky; avoid overworking to keep scones tender. Shape & Cut: Roll or pat the dough to about 1-inch thickness. Use a 2 1/2 to 3-inch round cutter to cut rounds, pressing straight down (don’t twist). Place rounds on the prepared baking sheet about 1 inch apart. Gather scraps, re-roll once, and cut additional scones — you should yield eight. Top & Bake: Brush the tops lightly with a bit more buttermilk or milk if desired and sprinkle generously with coarse sugar. Bake in the preheated 400°F oven for 18–22 minutes, until golden brown and set. Rotate the pan halfway through if your oven has hot spots. Cool: Transfer scones to a wire rack and cool slightly before serving — they’re best warm but handle easily once slightly cooled.

Storage Tips

Store completely cooled scones at room temperature in an airtight container for up to 2 days. For longer storage, freeze baked scones individually on a tray until solid, then transfer to a freezer bag for up to 3 months. To reheat, thaw at room temperature for 20–30 minutes and warm in a 325°F oven for 6–8 minutes to refresh the crust. Avoid refrigeration as it can dry them out unless you plan to freeze; refrigeration shortens quality and can toughen the crumb.

Ingredient Substitutions

If you don’t have buttermilk, make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 2/3 cup milk and let sit 5 minutes. For a dairy-free version, use a plant-based milk with 1 teaspoon vinegar to mimic buttermilk and replace butter with a vegan block butter. If you’d like a lower-sugar scone, reduce granulated sugar to 1/3 cup and top with a light dusting of powdered sugar after baking. Using whole wheat pastry flour will lend nuttiness but may yield a slightly denser texture — replace up to half the flour for best results.

Serving Suggestions

Serve these warm with clotted cream, a smear of unsalted butter, or honey for a simple treat. They pair beautifully with a bright chamomile or Earl Grey tea and make a lovely brunch item alongside fresh fruit and yogurt. For an afternoon twist, split and fill with lemon curd and whipped cream for a shortcake-like treat. Garnish with extra lemon zest or thin lemon slices for a pretty presentation at gatherings.

Seasonal Adaptations

In spring and summer, add fresh herbs like a teaspoon of chopped basil or mint to the dough for a garden-fresh note. In autumn, swap lemon for orange zest and add 1/2 teaspoon ground cinnamon for a warming twist. For winter, fold in 1/3 cup dried cranberries and replace zucchini with 1/3 cup grated carrot for a festive version. The technique remains the same; these swaps shift flavor without changing baking time significantly.

Meal Prep Tips

For make-ahead convenience, shape the rounds and freeze them uncooked on a tray. Once frozen, transfer to a bag and bake directly from frozen; add 2–3 minutes to baking time. Alternatively, bake a full batch and freeze cooled scones individually; pull out a couple each morning and reheat as needed. For portion control, halve the recipe and bake four scones — the method scales well and keeps baking efficient.

These lemon zucchini scones are a simple pleasure that feel both homey and refined — the kind of bake you’ll return to again and again. I hope you enjoy them as much as my family does; there’s something joyful about sharing warm scones with a cup of tea and good conversation.