1

In a medium sized bowl, whisk together the yogurt, egg, milk and vinegar and set that aside.

2

In a large bowl, whisk the flour, baking powder, garlic powder and salt. Using a pastry cutter (or two forks), cut the cold butter into the flour until only small pieces remain.

3

Add the cheese, green onions and zucchini to the flour mixture and stir to combine. Then pour in the wet ingredients and combine with a spatula until just combined and no flour lumps remains.

4

Let the mixture sit while covered at room temperature for 15 minutes.

5

Preheat the oven to 400℉ and line a baking sheet with parchment paper.

6

Grease a ⅓ measuring cup with a spray of avocado oil (or butter) and use the cup to scoop the batter onto the prepared baking sheet. Place the scones somewhat close together in the center of the baking sheet (about 1-inch apart).

7

Transfer the baking sheet to the oven and bake for 20 to 24 minutes, rotating halfway through. Let cool on the baking sheet for five to ten minutes before removing and placing on a wire rack to cool. Enjoy them fresh!

8

Notes: This recipe was tested using Bob’s Red Mill 1-1 gluten-free all purpose flour. Make sure that the butter is well chilled and cut into small cubes. Be sure to squeeze the zucchini very well using a nut milk bag, cheesecloth or clean kitchen towel.

9

Substitutions: No apple cider vinegar: use fresh lemon juice. No almond milk: use regular milk, or another unsweetened plant milk.