Chocolate Chip Zucchini Scones
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Chocolate Chip Zucchini Scones
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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.
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Ingredients
- 2 1/2 cups all-purpose flour + 1 tablespoon, 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 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, beaten
- 1/2 cup sour cream full-fat
- 2 tablespoons milk whole
- 2/3 cup zucchini grated and drained
- 1/2 cup mini chocolate chips
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
For the Cream Cheese Frosting:
- 3 ounces cream cheese very soft
- 2 tablespoons butter unsalted, very soft
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon ground cinnamon
- 1 cups confectioners' sugar sifted
Instructions
- 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.
Notes
- Scones are always best eaten the day of, but will keep, in an airtight container for 3 days.
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