Zucchini Blueberry Whole Wheat Scones by skeptic7

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Zucchini Blueberry Whole Wheat Scones -- Adapted From Laurel's Kitchen Banana Bread

2 cups whole wheat flour, I use King Arthur Flour Traditional Whole Wheat or White Whole Wheat.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup buttermilk powder
1 cup grated zuchinni
1 eggs
1/4 cup oil
1/4 cup honey
1 tablespoon lemon juice
milk or yogurt or water
1 cup blueberries

1. Preheat the oven to 350 F.
2. In a large bowl, combine the whole wheat flour, baking powder, baking soda , salt and buttermilk powder.
3. Grate the zucchini. Place in a 2 cup measuring cup. Beat in the egg, the oil, the honey, and the lemon juice. Add enough milk or yogurt or sour cream or water until the liquid ingredients measure 2 cups. Beat the ingredients until they are thoroughly mixed. Note: The idea is to have two cups of liquid, or a tablespoon more.
4. Add the zucchini mixture to the flour mixture, stirring the ingredients until they are just combined. Let sit for 5 minutes while you wash the blueberries. Spoon half the batter into a greased 8 inch cast iron frying pan. The frying pan is actually 7 1/2 inches on the bottom and 9 inches on top. An 8 inch square or round cake pan can be used instead. A cake pan might need to be baked 5 minutes longer. Mix the blueberries very gently into the other half of the batter. Spoon the blueberry batter into the frying pan. This two stage technique prevents the blueberries from sinking all the way to the bottom and sticking to the bottom of the pan.
4. Place the pan in the hot oven, and bake the bread for about 25 minutes or until the top is golden and a tester inserted in the center of the bread comes out clean. Let cool and cut into wedges. Tell everyone this is a scone. Hit disputants over the head with the cast iron pan.

Try to get this eaten within 24 hours. The flavor might become off after 2 days.
One taster suggested 1/8 teaspoon salt be added to the batter. I ignored the suggestion as I like being able to share this with friends on a low salt diet.
This recipe will also make 12 medium size muffins. These muffins were standard size when I was little but everything else has been supersized so they look small.

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