Chocolate Chip Zucchini Scones

close up glazed chocolate chip zucchini scone

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Chocolate Chip Zucchini Scones

These Chocolate Chip Zucchini Scones are tender, flaky, and delicious with mini chocolate chips and fresh zucchini speckled throughout! Perfect for breakfast or brunch, or even a light dessert and a great use of summer garden zucchini or enjoyed all year round.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: homemade scones recipe, zucchini recipes, zucchini scones

Servings:

Ingredients

2 cups all-purpose flour spooned and leveled
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
6 tablespoons chilled unsalted butter , cut into small cubes
1 cup grated zucchini , excess water pressed out
1/4 cup mini chocolate chips
3/4 cup half and half (see note)

For the glaze

1 & 1/2 cups powdered sugar
2 to 3 tablespoons half and half
1 teaspoon vanilla

Instructions

Preheat oven to 400 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 fine crumbs.
Toss in zucchini and mini chocolate chips and coat lightly with the flour mixture.
Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, half and half, and vanilla. (If glaze is too thick, add a bit more half and half. If it’s too thin, add more powdered sugar.)
Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!

Video

Notes

Half-n-half. This is simply equal parts whole milk and heavy cream. Avoid thin liquids. Using water or fat-free milk will result in dry, flat baked scones. Half-n-half or cream is best.

Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.

Nutrition