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Chocolate Chip Zucchini Scones Recipe

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3.9 from 51 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

These Chocolate Chip Zucchini Scones are a delightful twist on traditional scones, combining the subtle moisture and nutrition of fresh shredded zucchini with the sweet indulgence of semi-sweet chocolate chips. Soft on the inside with a lightly golden crust, these scones make a perfect breakfast treat or afternoon snack.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) cold unsalted butter, diced small
  • 1 cup + 1 Tablespoon buttermilk
  • ¼ cup packed light brown sugar
  • 2 teaspoons vanilla extract

Add-ins

  • 1 ½ cups shredded fresh zucchini (excess water squeezed out)
  • ½ cup semi-sweet chocolate chips

Optional

  • Melted chocolate for drizzling

Instructions

  1. Prepare Baking Sheet: Line a sheet tray with parchment paper and set it aside to prevent the scones from sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt, ensuring all are evenly distributed.
  3. Cut in Butter: Add the cold, diced butter into the dry mixture. Using a pastry cutter, cut the butter until the mixture resembles coarse crumbs smaller than peas, which helps create a flaky texture.
  4. Whisk Wet Ingredients: In a separate bowl, whisk together the buttermilk, brown sugar, and vanilla extract until fully combined to create a smooth liquid base.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry mixture and stir with a spoon until nearly all the flour is incorporated but don’t overmix.
  6. Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and chocolate chips until evenly mixed; the dough might feel sticky at this point.
  7. Shape Dough: Lightly flour a clean surface, then form the dough into a ball and gently flatten it.
  8. Roll Dough: Lightly dust with flour and roll the dough out to form an 8-inch circle.
  9. Cut Scones: Using a knife or bench scraper, cut the circle into eight triangular wedges.
  10. Chill Dough: Arrange the scones on the prepared baking sheet spaced 2-3 inches apart, then refrigerate for 15 minutes to help them firm up.
  11. Preheat Oven: While chilling, preheat the oven to 400°F (204°C).
  12. Brush with Buttermilk: Brush the tops of the chilled scones with the remaining tablespoon of buttermilk to encourage browning.
  13. Bake Scones: Bake on the middle rack for 17-20 minutes until the scones turn lightly golden brown and firm to the touch.
  14. Cool: Allow the scones to cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
  15. Optional Chocolate Drizzle: Drizzle melted chocolate over the top just before serving for an extra touch of sweetness.

Notes

  • Make sure to squeeze out excess moisture from the shredded zucchini to prevent soggy scones.
  • Using cold butter is essential for flaky scones; cut it into small pieces to help distribute evenly.
  • Do not overmix the dough, as this can make scones tough instead of tender and flaky.
  • Chilling the scones before baking helps retain their shape and improves texture.
  • The melted chocolate drizzle is optional but adds a lovely finishing touch.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-chip-zucchini-scones-recipe/