Chocolate Chip Zucchini Scones
Zucchini scones are a fun and unique way to use up the summer squash. Crunchy exterior with a buttery texture, hint of sweetness from the chocolate chips and aromatic spices.
Ingredients
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 6 tablespoons butter cold
- ⅔ cup milk
- 1 cup grated zucchini drained (about 1 small zucchini)
- ½ cup chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the flour, granulated sugar, salt, baking powder, cinnamon and ground cloves.
- With a pastry cutter or cleaned fingers, cut the butter into the dry mixture until coarse.
- Add milk, grated zucchini and chocolate chips to the mixing bowl. Gently fold with a rubber spatula until dough begins to form.
- Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on the lined baking sheet.
- Brush tops with milk, sprinkle with sugar and bake in a preheated oven for 20-25 minutes or until golden brown.
- Remove from the oven and serve warm with tea!
Notes
Did you know zucchinis are filled with water? It’s very important to drain as much moisture as possible from the zucchini before adding it to the scone mixture. To do so, simply squeeze the grated zucchini over a fine-mesh strainer. If you miss this step, the dough may be too wet and sticky to handle.
See blog post for more information on how to prepare zucchini for scones.
Store these scones in an airtight container for up to 3 days.
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