2 ½ cups whole wheat flour (we also loved this recipe with whole grain spelt flour)
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon cumin
1 small to medium zucchini, finely grated
4 scallions, sliced
4 ounces sharp Cheddar cheese, shredded
2 eggs, lightly beaten
¼ cup plus 2 tablespoons olive oil
½ cup milk (we used nonfat, but you can substitute what you have)
Optional: 1 jalapeno pepper or 1 Hungarian hot pepper, seeded and diced
An Oldways Whole Grains Council recipe and photo, courtesy of Kelly Toups. Recipe adapted from Leanne Brown’s Good and Cheap [3]. Recipe and hi-res photo (4912 x 3264) available for reprint (with credit) upon request.
Hearty whole wheat flour anchors these scones, but if you’re looking to experiment with a new ingredient, we also highly recommend whole grain spelt flour. Look for a grass fed Cheddar, or visit the Oldways Cheese Coalition [4] for more cheese recommendations.
Links
[1] https://wholegrainscouncil.org/grain/spelt
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://www.leannebrown.com
[4] http://www.oldwayscheese.org/what-we-do