I’m kicking off a month of cherry inspired bakes while also paying homage to a little over a month of scone recipes. This recipe intrigued me because I love cherry, but the zucchini part really weirded me out a little.

The recipe isn’t hard so you put all the dry ingredients together, add the dried cherries, grated zucchini, and lemon zest. Mix the egg, vanilla, and milk and then you’ll pour that into the dry mixture and gently stir until it’s just mixed. Then you’ll pat this into a round disc, cut, and bake (don’t forget to top with coarse sugar if you’re using it!).

I opted for the larger scones and mine took about 24 minutes to bake fully. The inside was a little wet but I think that was because of the zucchini because when I pulled them out and let them rest they were fine. Contrary to this photo, there is zucchini in there. I’m not sure why you can’t see it but it is there. It had a nice flavor but these weren’t my favorite.

Recipe Used: King Arthur