Tender flaky scones with shredded zucchini and mini chocolate chips throughout!
Happy Wednesday, everyone!
But it feels like Tuesday, right? The short weeks always screw me up.
Did you all have a great long holiday weekend? We went at it hard. Took a road trip to a turtle sanctuary because of a Groupon I caught wind of. It was cheaper to buy an annual membership than just pay a one-time entry fee. Crazy.
The best part was feeding parrots, while they sit on you. Completely worth the 2.5 hour drive.
Ya. We’ll be going again.
We also had friends over and did some night swimming…until 10pm. Kids loved that!
Plus got new bikes for the kids. Real bikes, you guys. With handlebar brakes and gear shifts. No more Disney characters. Please make time stop!
And I also got a little baking in. Took my favorite Strawberry Shortcake Scones and put a zucchini spin on them! They’re so so good!
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
- 1 cup shredded zucchini , excess water pressed out
- 1/4 cup mini chocolate chips
- 1/2 cup almond milk
- 1 1/2 cups powdered sugar
- 2 tablespoons almond milk
- 1/2 teaspoon vanilla
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine both flours, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in zucchini and chocolate chips and coat lightly with the flour mixture. Add almond milk and fold together gently until the mixture begins to come together and is moistened. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet 2 inches apart and bake 15-17 minutes or until cooked through and golden.
Transfer baked scones to a rack and cool for at least 10 minutes.
Make the glaze by whisking together powdered sugar, vanilla, and almond milk until smooth. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
Drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!