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July 27, 2015

Chocolate Chip Zucchini Scones

Sweet and buttery Chocolate Chip Zucchini Scones. Topped with a squiggle of cream cheese frosting, these scones are perfection.

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini! Zucchini Scones with Chocolate Chips

Hi!!! Here we are – Monday again! Tell me, how was your weekend? Did you stay in and relax? Hit the beach? Cozy up at home and bake any of my recipes? We had gorgeous weather in Princeton and had so much fun staying at a little Bed and Breakfast (mini-vacation!), eating all around town, and even catching some live music. I snapped a ton of pictures and will upload them here later.

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini! Scones have always been one of my favorite treats for breakfast or dessert. To keep boredom at bay I’m constantly on the hunt for creative new recipes and techniques, and last week I finally nailed down a recipe sure to become a Summer classic. Chocolate Chip ZUCCHINI Scones, you guys! If you’ve been looking for a delicious way to incorporate Summer zucchini into your baking, this recipe is a great place to start.

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini! So. There are a few things to keep in mind when you’re making these scones. First up: the zucchini. You’re going to want to grate the zucchini (coarsely) then drain the heck out of it. Zucchini is full of moisture, so you’ll want to squeeze as much of that moisture out before adding it to the scone batter. You can do this by adding the zucchini to a fine-mesh strainer and letting it sit for about 10 minutes, then pressing as much moisture out as you can by hand OR you can wrap the shredded zucchini in a piece of cheesecloth (or a clean hand towel) and squeeze the moisture out. Both ways work just fine, so it’s really just a matter of what tools you have on hand.

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini! Once you’ve got the zucchini situation handled, it’s time to assemble your scone batter. In a large bowl you’ll add your dry ingredients and mix them together; the next step is to add your (very) cold butter and quickly incorporate it into the dry ingredients using a fork, a pastry cutter, or your fingers. It’s important to note if you use your fingers you’ll need to work as fast as possible, since your fingers contain heat that will begin to warm the butter almost instantly. If the butter looks like it’s getting too soft, stop working it and pop the bowl into the freezer for a few minutes. The main thing to remember here is you want that butter to stay niiiice and cold. It’s important for flakiness 😉

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini! Once all of the ingredients have been added to the mix you’re going to dump the shaggy mixture out onto a lightly floured work surface and gently knead it together. This will take a few minutes and a little patience, but the dough will come together. I promise!

Cut the scones into 8 even triangles, arrange them on a baking sheet, and pop them in the oven! About 22 minutes in the oven should do it…

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini!

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini!

More Scone Recipes:

  • Zucchini Cheddar Scones

These scones have a delightfully crunchy exterior, a moist and fluffy interior, and so-much-flavor in every bite. I predict you loving this recipe VERY much.

Chocolate Chip Zucchini Scones - Buttery Scones loaded with Mini Chocolate Chips and shredded Zucchini!

Chocolate Chip Zucchini Scones - Buttery Scones on baking pan.
Print

Chocolate Chip Zucchini Scones

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Ashley Manila

Yield 8 scones

Classic and crumbly, these Chocolate Chip Zucchini Scones are buttery and full of flavor! Topped with a cinnamon cream cheese frosting that's just incredible.

Ingredients

  • 2 1/2 cups + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (full-fat) sour cream
  • 2 tablespoons Whole Milk
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup mini chocolate chips

For the egg wash:

  • 1 large egg, beaten
  • 1 teaspoon milk or water

For the Cream Cheese Frosting:

  • 3 ounces cream cheese, VERY soft
  • 2 tablespoons unsalted butter, VERY soft
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cups confectioners' sugar, sifted

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  2. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
  3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
  4. In a small bowl, whisk together the egg, sour cream, and milk, then add to flour and butter mixture. In a small bowl combine remaining tablespoon of flour, grated zucchini, and chocolate chips; toss to coat, then add to the scone mixture; gently fold them into dough with a spatula until combined.
  5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  6. Lightly brush each scone with the egg wash.
  7. Bake for 20-22 minutes, or until the tops are golden brown.
  8. Cool for about 10 minutes on the pan; in the meantime you can make your frosting (if using).
  9. For the cinnamon frosting:
  10. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the cinnamon and sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once scones are cool to the touch, spread frosting on top, or scoop the frosting into a ziplock bag, snip the end off, and drizzle it over as I did in the photos shown. Eat at once.

Notes

Scones are always best eaten the day of, but will keep, in an airtight container for 3 days.

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

223 Shares

Filed Under: Breakfast, Chocolate, Snacks

Reader Interactions

Comments

  1. Chris says

    September 30, 2015 at 5:05 pm

    Baked these last night. I didn’t have sour cream, so I substituted with plain yogurt and used whole grain white flour. They are amazing! I will definitely make again with all of my extra zucchini from the garden.

    Reply
    • bakerbynature says

      October 11, 2015 at 3:41 pm

      That’s awesome, Chris. So happy you enjoyed them, and thanks for letting us know your adaptions.

      Reply
  2. Sandra says

    July 26, 2016 at 6:48 pm

    I want to read this recipe. I want to make it. But seriously 10 minutes to load because of all the ads and I still can’t scroll up and down without serious lag time. I give up.

    Reply
  3. Emily says

    February 19, 2021 at 6:14 pm

    These turned out amazing! I followed the recipe mostly, but I didn’t have chocolate chips so I used dark chocolate pieces, and instead of the cinnamon frosting I drizzled Belgian dark chocolate spread that I already had. I do want to try the cinnamon frosting the next time though!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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