Gluten-Free Zucchini Lime Scones

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Fresh baked zucchini scones with lime.

As the old Zen koan advises, row row row your boat, gently down the stream, merrily merrily merrily... summer is but a dream. Dear (beautiful and appreciated) reader, forgive my clumsy extra syllable as I squeeze summer in for life and stumble up the rhythm for the sake of my wandering focus today, which is how mind-bogglingly fast time goes by. In spite of the airless, oven-style heat. In spite of the sticky sleepless nights (thank goddess for iPhones).

Summer is careening into Fall faster than you can say Lady GaGa is gluten-free.

And zucchini is taking over the universe.

But I've got your back.

First up on the Z List is this moist and tender Gluten-Free Goddess Zucchini Bread that even GaGa herself might be tempted to bake (if she baked instead of practicing her waggle and ingesting only lettuce). There are these little gems- my Maple Sweetened Almond Zucchini Mini-Muffins (to die for). And this Zucchini Quinoa Breakfast Cake. Not to mention, Chocolate Chip Zucchini Brownies.

If savory zucchini recipes are calling to you, I've got some hot zuke favorites, too. Remember those crispy Fried Zucchini Chips with Lime-Mint Dipping Sauce? So good. And in the comfort food category, Creamy Penne Pasta Bake with Zucchini hits the spot. As does my old school Italian Mama inspired favorite- Zucchini Gratin. For a new wave no-cook vegan pasta, turn your gaze no further than this Raw Zucchini Pasta with Curry Cream Sauce.

And if that isn't enough to satiate your zucchini lust, I've got one more recipe. A new recipe we baked this morning. Perfectly light and golden, lovely for a Sunday brunch. Or any day you feel like visiting with a friend over a pot of tea.

Because life is all about flow, baby. Don't let it pass you by.

Row gently.

Bake some scones.

Gluten-free zucchini lime scones, tender and fresh. Love the pan!

I baked these Zucchini Lime Scones in this cast iron scone pan. They turned out perfect- golden and light. And the pan makes it so easy. I bought it at Amazon. But you could probably find one locally. If not, here's the link to the cast iron scone pan on Amazon. (I receive a small compensation if you purchase it through my Amazon link, as I am an Amazon Affiliate.)

Gluten-free dairy-free zucchini lime scones from Gluten-Free Goddess.

Gluten-Free Zucchini Lime Scones Recipe

Tender and laced with lime, these light and golden zucchini scones are a refreshing change from your average gluten-free scone. If you don't have a scone pan, you can bake the scones as a round loaf in a cake pan, and cut the round into eight wedges.

Ingredients:

1 cup sorghum flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/3 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground nutmeg
7 tablespoons coconut oil
2 large organic free-range eggs (or egg replacer)
1/2 cup rice milk or non-dairy milk
2 tablespoons fresh lime juice
1 teaspoon coconut or vanilla extract
1/2 cup plus 1 tablespoon shredded zucchini, pressed and patted dry
Zest from one medium lime (save a little for the topping)

Instructions:

Preheat the oven to 350º. Lightly rub the scone pan with a touch of coconut oil.

In a large mixing bowl, whisk together the flours, starches and dry ingredients.

Add the coconut oil and beat to distribute, until the mixture looks sandy.

Add the eggs and rice milk, lime juice and coconut extract. Beat until smooth and sticky.

Add in the half cup of shredded zucchini and the lime zest. Stir in by hand.

Spoon the dough evenly into the scone pan. Using wet fingers, smooth out the tops. Add a few strands of shredded zucchini and some lime zest to the top of each scone.

bake in the center of the oven for 25 to 35 minutes, until the scones are golden and firm to the touch.

Wonderful with vegan butter. Freeze wrapped scones for future treats. Thaw and warm for serving. We grill ours in a pat of vegan butter.

Makes 8 scones.

Note: For how I baked scones without a scone pan, see my recipe for Pumpkin Scones with Maple Icing. 

I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there is elevated arsenic in rice.
Recipe Source: glutenfreegoddess.blogspot.com
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