Zucchini Carrot Spice Cornmeal Scones


Dry Ingredients:

Butter to Cut In:

Zucchini, Carrot, and Nuts:

Moist Ingredients:



  1. Preheat oven to 400°. If using a convection oven, preheat to pure convection 375°. Note: I only use pure convection if I am baking more than one cookie sheet of scones at a time.
  2. Mix flour, cornmeal, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  3. Cut in butter.
  4. Mix in zucchini, carrot and optional walnuts.
  5. In a small bowl mix together buttermilk and vanilla.
  6. Add to dry ingredients.
  7. Stir together gently with a fork.
  8. Use your hands to finish pulling the dough together into a ball.
  9. Place dough on a lightly floured surface.
  10. Using the palm of your hand press the dough into a 1-inch thick round that is about 8 to 9-inches in diameter.
  11. Using a biscuit cutter, cut out rounds and place on an ungreased cookie sheet.
  12. Note: For a more traditional looking scone, use a knife to cut the round into 8 triangular-shaped wedges.
  13. In a small bowl mix together 1 teaspoon sugar and ¼ teaspoon cinnamon.
  14. Sprinkle tops of scones with sugar mixture.
  15. Bake in oven for 13 to 15 minutes, or until tops are golden brown.


Makes approximately 1 dozen round scones or 8 triangular-shaped wedges.

Scones are a favorite breakfast treat at my house and over the years I have come up with well over a dozen different scone recipes to make for my family.

Click here to see a listing of all of my scone recipes. From double chocolate oatmeal scones to lemon white chocolate chip cornmeal scones there's bound to be a scone recipe you'll like!

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