Zucchini Orange Coconut Yogurt Scones
Prep time: 
Total time: 
These easy-to-make zucchini orange coconut yogurt scones are soft on the inside, crispy on the outside and the perfect combination of cakey and crumbly.
  • 2 cups unbleached all purpose spelt flour
For the coconut yogurt scones:
  • 2 - 3 tbsp sugar
  • 3 oranges, zested and juiced*
  • 1 tbsp baking powder
  • ½ tsp salt
  • ⅓ cup cold coconut oil
  • ½ cup coconut yogurt
  • ¼ cup orange juice
  • ⅔ cup grated zucchini
For the yogurt drizzle:
  • 3 tbsp coconut yogurt
  • 1 tbsp maple syrup
  • 1 tbsp orange juice
  • zest of 1 orange
  1. Preheat oven to 400F, line a baking sheet with parchment paper and set aside
  2. In a large bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda and salt
  3. Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips
  4. Carefully stir in ¼ cup orange juice and coconut yogurt with a wooden spoon, until the dough begins to come together. Use your hands if necessary but be careful not to overwork the dough
  5. Gently fold in the grated zucchini
  6. Turn the dough out onto a lightly floured surface and pat into a circle about 8 inches in diameter
  7. Transfer to prepared baking sheet and cut the dough into 6 - 8 triangles using a sharp kitchen knife
  8. Bake for 20 - 25 minutes then remove from oven, pull the triangles apart and bake for another 10 - 15 minutes until the edges start to brown and the scones are cooked through
  9. Allow to cool slightly before drizzling with coconut yogurt drizzle
For the yogurt drizzle:
  1. Whisk together all ingredients in a small bowl until well combined
  2. Store in the fridge until ready to use
Recipe by Diary of an ExSloth at https://www.exsloth.com/vegan-coconut-yogurt-scones/