Sweet and buttery Chocolate Chip Zucchini Scones. Topped with a squiggle of cream cheese frosting, these scones are perfection.
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.
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.
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.
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 😉
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…
More Zucchini Recipes:
- Zucchini Cheddar Scones
- Chocolate Zucchini Bundt Cake
- Chocolate Chip Zucchini Bread and Muffins (Vegan)
- Chocolate Zucchini Cake
- Zucchini Bread Breakfast Cookies
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
- 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
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
- In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
- 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.
- 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.
- Lightly brush each scone with the egg wash.
- Bake for 20-22 minutes, or until the tops are golden brown.
- Cool for about 10 minutes on the pan; in the meantime you can make your frosting (if using).
For the cinnamon frosting:
- 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.