Zucchini & Herb Scones

Zucchini & Herb Scones

  • Serves: 9
  • Prep Time: 00:20
  • Cooking Time: 00:20

My savoury Zucchini & Herb scones are the perfect morning or afternoon tea snack, they also go well with soups and stews. I've used nutritional yeast flakes to give a slight cheezy taste and parsley and basil leaves that give these scones a lovely fresh flavour.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 cups almond meal/flour, (from blanched almonds)
  • 1 cup arrowroot flour, or tapioca
  • 2 Tbsp nutritional yeast flakes
  • 1 tsp baking soda (bicarb)
  • Pinch fine sea salt
  • 1 cup firmly packed grated zucchini, (liquid squeezed out before measuring)
  • 3 Tbsp finely chopped parsley
  • 2 Tbsp finely chopped basil leaves
  • 1 lge egg(s)
  • 1 Tbsp olive oil
  • 1 tsp apple cider vinegar


Preheat the oven to 180c (fan-forced) and line a baking tray with baking paper.

Add the almond meal, arrowroot flour, nutritional yeast flakes, baking soda and salt to a large bowl and mix well to remove any lumps.

Ensure liquid is squeezed out of the grated zucchini before measuring by using a clean tea towel or paper towels. Place the zucchini in the bowl with the chopped herbs and stir them through the dry ingredients distributing evenly.

Whisk together the egg, oil and apple cider vinegar in a small bowl then add to the dry ingredients. Mix everything together well. The mixture will still look quite dry. Now use your hands to kneed everything together. As you use your hands the mixture will come together and feel moist.

Place the ball of mixture onto the paper-lined tray and form it into a square, approximately 15 x 15cm and 2.5cm high. Using a large knife dusted with arrowroot, cut 3 x 3 rows to make 9 scones. Separate the scones a little so they cook evenly. Whisk an extra egg and brush the top of the scones with the egg wash.

Bake for 20 minutes and serve warm. Use a serrated knife to slice the scones in half to prevent the edges from crumbling a little.

Spread with ghee or grass-fed butter.

Store in an airtight container for up to 2 days. The scones can be frozen for up to 3 months, serve warm or toasted.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

nutritional yeast flakes

Also know as Savoury Yeast Flakes. It’s a fermented and deactivated yeast, which means it isn’t going to grow (and has nothing to do with brewer’s yeast or bakers’ yeast). It has a creamy cheesy flavour and I’ve used it in a few recipes to create a cheese flavour. Vegans use it as a condiment and a cheese substitute, and to also add additional protein and vitamins to their diet (it’s a complete protein). Nutritional yeast flakes are free from sugar, dairy, grains and gluten. Do not confuse it with yeast extract (MSG). Purchase from health food stores or in the health food aisle of supermarkets.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.


Parsley would be the most widely used herb worldwide. The two main varieties of this herb are curly parsley with ruffled leaves and Italian parsley with flat leaves. In general flat-leaf parsley has a more robust flavour than the curly leave parsley. Its fresh green flavour and colour can be much more than just a garnish. Both kinds of parsley may be used in cooking. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.

basil leaves

The culinary herb basil is of the mint family. The type used in Italian dishes is sweet basil opposed to Asian dishes which may use Thai basil, lemon or holy basil. I prefer to add at the end of a recipe or toss through as I serve a dish as cooking can destroy the flavour.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.