Tender and flaky, these Chocolate Chip Zucchini Scones make a nice addition to any fall breakfast or brunch. Each scrumptious bite is filled with wholesome zucchini and mini chocolate chips, turning your meal into a sneaky yet delightful way to enjoy veggies. These tasty treats are quick and easy to whip up, and the warm, comforting aroma of freshly baked goods wafting through the kitchen adds to their appeal.
Here is the quick how-to: Preheat your oven and line a baking sheet with parchment paper. Mix together the flour, baking powder, sugar, and salt. Use a pastry blender or a knife to cut in the butter. Now fold in the chocolate chips and shredded zucchini. Finally, mix in the half-and-half, and the scone dough is made. Turn the dough out and simply pat it into a circle. Cut the dough into wedges. I cut mine into eight scones. Bake until golden. While the scones cool, make a glaze with powdered sugar, half-and-half, and vanilla whisked until smooth. Drizzle the glaze (lots of glaze!) over the still-warm scones and allow it to set for a few minutes. Eat and enjoy!
To make the Chocolate Chip Zucchini Scones, you will need the following ingredients:
Preheat your oven to 400 °F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, mix together 2 cups all-purpose flour, 1 tablespoon baking powder, 3 tablespoons granulated sugar, and ½ teaspoon coarse salt.
Using a pastry blender or a knife, cut in 6 tablespoons chilled unsalted butter until the mixture resembles fine crumbs.
Add in 1 cup grated and squeezed zucchini and ¼ cup mini chocolate chips and toss to coat lightly with the flour mixture.
Add in ¾ cup half-and-half and fold together gently until the mixture just starts to come together and form a soft dough. The dough will be wet. Do not knead or overmix the dough.
Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Sprinkle with just a pinch of flour if the dough is too wet.
Using a sharp knife or a bench scraper, cut the dough into 6 or 8 equal wedges.
Transfer the scones to the prepared baking sheet.
Bake the scones for 16-18 minutes or until golden.
Place a sheet of parchment paper on a work surface, then put a cooling rack over the parchment. Remove the scones from the pan and transfer to the cooling rack. Cool for about 10 minutes.
Meanwhile, whisk together 1 ½ cups powdered sugar, 2 tablespoons half-and-half, and 1 teaspoon vanilla. Add a bit more half-and-half if the glaze is too thick. If it’s too thin, add more powdered sugar.
Spoon the glaze over the tops of the scones and allow it to set for a few minutes.
Serve and enjoy!
Indulge in the delightful experience of Chocolate Chip Zucchini Scones this fall! These tender, flaky treats are perfect for breakfast or brunch. Don’t forget to tag #CookMeRecipes if you bake these scones!
Yum!
Simply amazing scones! I made these for friends and they loved them so much. The chocolate and zucchini blend perfectly. Can’t wait to share more recipes like this!
I made these zucchini scones for my friends last weekend, and they loved them! The chocolate chips tucked inside made it a fun treat. I never thought veggies could taste so good in a scone. Simple and satisfying!
Delish!
So yummy!!!
So deliciously simple.
Delicious!
OMG! These scones are simply the best! I whipped 'em up last weekend. The choc chips mixed with the zucchini are so yum. Even my friends loved 'em! Such a sneaky way to add veggies to brunch. Totally making again!
Vegetarian Recipes
