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Zucchini Orange Coconut Yogurt Scones

3 May, 2017 by Giselle Rochford 20 Comments

These easy-to-make vegan zucchini orange coconut yogurt scones are soft on the inside, crispy on the outside and the perfect combination of cakey and crumbly. Great for on the go weekday breakfasts or fancy weekend brunches.

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

My roommates and I had a bbq a few weeks ago and I may have gone a bit overboard on the fruits and veggies at the farmers market. In my defence, it was my first market trip of the season and I just couldn’t resist all the produce begging to come home with me.

That’s probably why I still had a huge bag of oranges, a couple massive zucchinis and 10 multi-coloured carrots leftover almost two weeks later.

I haven’t figured out what to do with the carrots yet (ideas/suggestions welcome!) but I put the rest to good use in these zucchini orange coconut yogurt scones.

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

Side note: Can we chat for a second about how it’s been two whole months since I last shared a sweet recipe on the blog? Granted, I haven’t been posting all that often lately but that was also the last time I baked something sweet outside of blogging as well.

Blasphemous, right?

The truth is, I just haven’t been craving sweet stuff like I used to. Luckily, scones aren’t that sweet so I foresee no issues when it comes to polishing off this batch.

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

These coconut yogurt scones call for just 10 ingredients and come together in under an hour, with only about 15 minutes of that being active prep time.

The recipe is pretty similar to my golden milk scone recipe but instead of coconut milk and apple cider vinegar, I used cultured unsweetened coconut yogurt with orange juice as the liquid.

I also cut down on the sugar in these coconut yogurt scones quite a bit but I honestly didn’t notice it at all, thanks to the fresh OJ.

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

Even without the vegan ‘buttermilk’ these coconut yogurt scones are to die for. Soft and flaky on the inside, crispy on the outside and that perfect blend of cakey and crumbly that every great scone promises.

While the scones were cooling, I also whipped up an easy 4 ingredient coconut yogurt drizzle that’s optional but highly recommended. #thatdrizzletho

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

I’ve been enjoying these vegan scones with a cup of tea in the evenings but I know they’re perfect for everything from on the go breakfasts, to fancy brunches and even afternoon snacks.

If you make these coconut yogurt scones, I’d love to hear what you think and what you paired it with. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More orange recipes:

  • orange grapefruit chia seed marmalade
  • cranberry orange oatmeal sticks
  • orange kale quinoa smoothie bowl

Vegan Orange Zucchini Coconut Yogurt Scones | ExSloth.com

Zucchini Orange Coconut Yogurt Scones
 
Print
Prep time
10 mins
Total time
10 mins
 
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.
Ingredients
  • 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
Instructions
  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
3.5.3226

Liked this recipe? Try these orange poppyseed donuts next!

Vegan Orange Poppy Seed Baked Donuts via @ExSloth | ExSloth.com

Filed Under: Breads & Muffins, Breakfast, Recipes

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Comments

  1. Erin @ The Almond Eater says

    3 May, 2017 at 8:31 am

    I’m all about that scone life, and that drizzle!! Love. I need to make a sauce using coconut yogurt–I’m sure it’s just as good as it sounds.

    Reply
  2. Casey the College Celiac says

    4 May, 2017 at 12:20 am

    Zucchini in scones? YES freakin’ PLEASE! And I love the orange flavor..so spring!
    Casey the College Celiac recently posted…Monthly Favorites: Gluten Free Treats, an $8,000 Giveaway and More!

    Reply
  3. Gordon Ramsay says

    6 November, 2020 at 10:55 am

    Simple and easy to understand without the need for exotic ingredients or running to the store to buy multiple ingredients.

    Thank you!
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    Reply
  4. Gordon Ramsay says

    6 November, 2020 at 11:01 am

    Simple and easy to understand without the need for exotic ingredients or running to the store to buy multiple ingredients.
    Thank you!
    Gordon Ramsay recently posted…Top 5 Best Air Fryer Toaster Oven Consumer Reports for 2020

    Reply
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    11 July, 2023 at 3:02 am

    The scones in this recipe have a unique twist.

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    16 April, 2024 at 10:09 pm

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    9 May, 2024 at 4:09 am

    Zucchini orange coconut yogurt scones sound like a delicious and unique geometry dash twist on traditional scones.

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