Vegan zucchini scones are a delicious side dish or breakfast food. Try these wonderful, healthy scones with your tea. Food blogger Marc Matsumoto explains the importance of flavored olive oil for this dish in a full post on the Fresh Tastes blog.
1 packed cup grated zucchini (about 1 large zucchini)
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup soy yogurt
1 tablespoon lemon juice
Directions
Add 1 tablespoon of olive oil and the onion into a pan over medium heat and sauté the onions until caramelized (15-20 minutes). If you have frozen caramelized onions you can skip this step and grate the frozen onions in with the zucchini.
Put the oven rack in the middle position and preheat to 350 degrees F (180 C). Line a baking sheet with parchment paper.
Combine the flour, baking powder, sugar and za’atar in a bowl.
Use a Microplane or clean coffee grinder to powderize the shiitake mushrooms and add it into the bowl with the flour. Whisk together.
Add the grated zucchini to a bowl and stir together with the salt.
Add the caramelized onion, olive oil, soy yogurt, and lemon juice. Stir to combine.
Dump the wet ingredients into the dry ingredients and fold together with a spatula until just combined.
Dump the dough out onto a well-floured surface and pat it out into a rectangle that's about 1 inch thick.
Slice the dough into 9 pieces using a floured knife so it resembles a tic-tac-toe board. Then cut each square in half diagonally to get triangles. Use a spatula to transfer the triangles to your baking sheet.
Bake until the scones are golden brown on top (about 15-20 minutes).
Cool the scones on a wire rack for a few minutes and serve warm.
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