Zucchini Currant Scones

Serves 8

    2 1/2 cups all-purpose unbleached flour
    1/4 cup granulated sugar, plus more for sprinkling on tops of scones
    1 tablespoon baking powder
    3/4 teaspoons kosher salt
    1/2 teaspoon cinnamon
    zest from half a lemon, grated with a microplane grater
    6 tablespoons chilled unsalted butter, cut into small cubes
    3/4 cups grated zucchini, frozen in a single layer (I use the food processor with the grating disk - less wet than hand grater)
    1/4 cup dried currants
    1 cup heavy cream, plus more for brushing on tops of scones
    1 large egg
    1 1/2 teaspoon pure vanilla extract
    cinnamon or lemon drizzle for the tops, if desired

    In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and lemon zest, and pulse to combine.
    Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
    Break up your frozen grated zucchini, and measure out 3/4 cups. Gently toss the zucchini and currants into the flour mixture.
    In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.
    Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
    OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks. I've found that Rumford baking powder doesn't freeze well, so if that's what you use, skip the freezing bit, and bake your scones straight away.
    Preheat oven to 425 degrees F. Place frozen (or unfrozen) scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Sprinkle tops of scones with sugar.
    Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean. Drizzle with glaze, if desired.
    Serve with clotted cream, creme fraiche, and jam if you wish.These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
    FOR THE CINNAMON DRIZZLE: mix 1 cup confectioner’s sugar with ½ teaspoon cinnamon. Add 2 tablespoons warm water. Stir until smooth. I always do this by sight, so if too loose, add more sugar. If too thick, add more water. If not cinnamon-y enough, add more cinnamon. It should be thick like corn syrup. Set aside.
    FOR THE LEMON DRIZZLE: mix 1 cup confectioner’s sugar with 2 tablespoons lemon juicer. Stir until smooth. Again, if too loose, add more sugar. If too thick, add a touch of warm water. It should be thick like corn syrup. Set aside.

Source: http://food52.com/recipes/14112_zucchinicurrant_scones