Food & Drink

Summer’s last hurrah: Take this opportunity to feast on late seasonal produce

Zucchini scones.
Zucchini scones. Tribune News Service

Signs that summer is wrapping up have arrived: kids have started going back to school; NFL preseason games are underway; night temperatures are dropping; and prices of strawberries and blueberries have hit $4 and change.

Soon yellow squash and zucchini will be giving way to cool-weather cousins such as butternut and spaghetti. But before that happens, celebrate the last weeks of summer with one last hurrah, using produce that best defines the season.

If your garden has gone a little zucchini crazy and has yielded more than you need for bread or fritters, make Zucchini Scones with the squash. With the addition of grated zucchini and Parmesan cheese, the classic English scone gets a savory makeover.


From “Baking Step By Step” by Better Homes and Gardens. Makes 12 scones.


2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter

2 eggs, slightly beaten

3/4 cup whipping cream

1 cup shredded zucchini, water squeezed

1/3 cup grated Parmesan cheese


Heat oven to 350 degrees.

In a large bowl, stir together flour, baking powder and salt.

Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

In a medium bowl, stir together eggs and whipping cream. Add to flour mixture. Squeeze water from zucchini and add to flour mixture. Then add cheese. Stir just until moistened.

Turn dough onto lightly floured surface and knead until dough is nearly smooth. Divide dough into half.

Pat half of the dough into a 6-inch circle. Cut into 6 wedges. Repeat with the remaining half.

Place wedges 2 inches apart on an ungreased baking sheet.

Bake for 15 minutes or until golden. Remove scones from baking sheet and serve warm.