These Chocolate Chip Zucchini Scones are tender, flaky, and delicious! Great use of summer garden zucchini or enjoyed all year round!
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.
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!
If every scone you’ve ever had has been from a coffee shop, you probably think they’re bad, right? Because coffee shop scones are! Dry, tasteless…like hockey pucks.
Make them homemade and it will change your life!
Other homemade scone recipes we’re obsessed with!
Chocolate Chip Zucchini Scones
Ingredients
- 2 cups all-purpose 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
- 3/4 cup whole milk
For the glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, 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. Pour in the milk.
- 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 or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
- 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 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!
Nutrition
Other Notes
These scones look delicious! Pinned!
I am totally messed up with this short week but let me tell you – I am so happy it’s almost Friday!! And I love that you used zucchini. Michigan is so late with the seasons we are still knee-deep in summer produce!
I STILL don’t have a “real” bike! They are growing up way too fast. I am so excited that these have a vegetable in them. Talk about breakfast done right!
I need to make the trek out to that place! It looked like so much fun!
sounds like you guys had a fabulous labor day weekend! love the photos of your kids! the expressions are priceless! so cute! love love love these scones! and yes to zucchini!!! and oh my gawd, Bruschetta Scones?! are you kidding me? trying those!!!
What a brilliant use for zucchini – in scones!
And it looks like your holiday weekend was so great!