Zucchini and Sun Dried Tomato Scones

Great concept - zucchini scones with sun dried tomatoes - but the recipe had lots of errors!

I discovered this recipe, and the blog, from TheKitchn. The scrumpdillyicious blog states that the recipe is originally from "Recipes from the Wilderness" by Craig Higgins, and I think that errors arose when the blog copied it.

First problem was that 250 g of flour were to be mixed with 7 g of butter - that was only about 1/2 tsp. I guessed that 70 g were intended, and so used 1/4 C butter. The amount of cream of tarter also seemed impossibly small (2 g), and so I used 1 tsp. Before I added the buttermilk, I realized the batter was already pretty moist from the zucchini, so I threw in another 1/2 C flour.

The blog also failed to tell us the baking temperature. I tried 410, but the bottom of the scones became a tad dark - next time I'll try 375. I baked them for about 35 minutes.

The instructions say to roll the dough into balls. For me it was still too moist. But the scones were pretty good, all things considered, and very moist. My low rating mostly came from all the errors.