Step 1

Preheat the Oven:

Step 2

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 4

Prepare the Dry Ingredients:

Step 5

In a large mixing bowl, whisk together the flour, baking powder, sugar, Splenda brown sugar, and salt until well combined.

Step 7

Cut in the Butter:

Step 8

Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 10

Add the Zucchini:

Step 11

Fold in the grated and squeezed-dry zucchini into the flour mixture, ensuring it's evenly distributed.

Step 13

Prepare the Wet Ingredients:

Step 14

In a separate bowl, whisk together the egg and cashew milk until well combined.

Step 16

Combine Wet and Dry Ingredients:

Step 17

Pour the wet ingredients into the flour mixture. Stir gently until the dough just comes together. Be careful not to overmix.

Step 19

Shape the Dough:

Step 20

Turn the dough out onto a lightly floured surface. Shape it into a 1-inch thick circle, about 8 inches in diameter.

Step 22

Freeze the Dough:

Step 23

Place the dough circle on the prepared baking sheet and freeze for 30 minutes. This step helps make cleaner cuts and ensures the scones hold their shape.

Step 25

Cut into Scones:

Step 26

Remove the dough from the freezer. Using a sharp knife, cut the circle into 8 equal wedges.

Step 28

Bake:

Step 29

Arrange the wedges on the baking sheet, leaving space between each scone. Sprinkle the tops with coarse sugar.

Step 31

Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Step 33

Cool:

Step 34

Allow the scones to cool on a wire rack before serving.