Name: Chocolate Chip Zucchini Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8
Cuisine: American
Ingredients: All-purpose flour 2 cups; Baking powder 1 tbsp; Granulated sugar 3 tbsp; Coarse salt ½ tsp; Unsalted butter 6 tbsp; Zucchini 1 cup; Chocolate chips ¼ cup; Half-and-half ¾ cup; Powdered sugar 1 ½ cups; Half-and-half 2 to 3 tbsp; Vanilla 1 tsp

Cuisine:

American Recipes

Chocolate Chip Zucchini Scones recipe

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:

Ingridiens for Chocolate Chip Zucchini Scones

Steps to make Chocolate Chip Zucchini Scones

1
Preheat oven and line baking sheet
5

Preheat your oven to 400 °F. Line a baking sheet with parchment paper. Set aside.
2
Mix dry ingredients
2

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.
3
Add butter
2

Using a pastry blender or a knife, cut in 6 tablespoons chilled unsalted butter until the mixture resembles fine crumbs.
4
Add zucchini and chocolate chips
2

Add in 1 cup grated and squeezed zucchini and ¼ cup mini chocolate chips and toss to coat lightly with the flour mixture.
5
Add half-and-half
2

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.
6
Bring dough together
2

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.
7
Cut into scones
1

Using a sharp knife or a bench scraper, cut the dough into 6 or 8 equal wedges.
8
Transfer to baking sheet
2

Transfer the scones to the prepared baking sheet.
9
Bake
18

Bake the scones for 16-18 minutes or until golden.
10
Cool
10

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.
11
Make glaze
2

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.
12
Glaze scones
5

Spoon the glaze over the tops of the scones and allow it to set for a few minutes.
13
Serve

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!

About the author

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews:
(1)

	For chocolate chip zucchini scones:
	2 cups All-purpose flour spooned and leveled
	1 tbsp Baking powder
	3 tbsp Granulated sugar
	½ tsp Coarse salt
	6 tbsp Unsalted butter chilled, cut into small cubes
	1 cup Zucchini grated, excess water squeezed out
	¼ cup Chocolate chips mini
	¾ cup Half-and-half
	For glaze:
	1 ½ cups Powdered sugar
	2 to 3 tbsp Half-and-half
	1 tsp Vanilla

Ingredients

Nutritional information

Preheat oven and line baking sheet

Mix dry ingredients

Add butter

Add zucchini and chocolate chips

Add half-and-half

Bring dough together

Cut into scones

Transfer to baking sheet

Bake

Cool

Make glaze

Glaze scones

Serve

Recipe Reviews

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