Description
These Chocolate Chip Zucchini Scones are a delightful twist on a classic treat, combining fresh shredded zucchini with sweet semi-sweet chocolate chips. Perfectly flaky and tender with a subtle hint of vanilla and a touch of brown sugar, these scones are ideal for breakfast, brunch, or an afternoon snack. The melted chocolate drizzle adds an optional indulgent finish that’s sure to please.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients & Add-ins
- ½ cup (1 stick) cold unsalted butter, diced small
- 1 cup + 1 Tablespoon buttermilk, divided
- ¼ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 ½ cups shredded fresh zucchini (excess water squeezed out)
- ½ cup semi-sweet chocolate chips
Optional
- Melted chocolate for drizzling
Instructions
- Prepare the baking tray: Line a sheet tray with parchment paper and set aside to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, combine 2 ½ cups all-purpose flour, 1 Tablespoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt thoroughly.
- Cut in the butter: Add ½ cup cold unsalted butter, diced small, to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs about the size of small peas. Set aside.
- Combine wet ingredients: In a separate medium bowl, whisk together 1 cup buttermilk, ¼ cup packed light brown sugar, and 2 teaspoons vanilla extract until the sugar is dissolved and the mixture is smooth.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spoon just until the mixture is almost combined.
- Add zucchini and chocolate chips: Fold in 1 ½ cups shredded fresh zucchini and ½ cup semi-sweet chocolate chips until evenly distributed. The dough may be sticky at this point.
- Shape the dough: Lightly flour a clean work surface. Turn the dough out and shape it into a ball, then flatten it with your hands to form a thick disk.
- Roll out and cut: Dust the top with flour and roll the dough into an 8-inch circle. Use a sharp knife or bench scraper to cut the circle into eight equal triangular wedges.
- Chill the scones: Carefully separate the triangles and place them 2–3 inches apart on the prepared sheet tray. Chill in the refrigerator for 15 minutes to firm up the dough.
- Preheat oven: While the scones chill, preheat your oven to 400°F (204°C).
- Brush with buttermilk: Use the remaining 1 Tablespoon of buttermilk to brush the tops of the chilled scones for a glossy finish.
- Bake: Bake on the middle rack for 17–20 minutes or until the scones are lightly golden brown and cooked through.
- Cool: Let the scones cool on the sheet tray for 10 minutes, then transfer them to a wire rack to cool completely.
- Optional chocolate drizzle: Drizzle with melted chocolate if desired before serving for an extra indulgent touch.
Notes
- Use a pastry cutter or two forks to cut the butter into the flour to avoid warming the butter
- Be sure to squeeze out excess moisture from the shredded zucchini to prevent soggy scones
- Chilling the dough helps the scones hold their shape during baking
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and vinegar
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
