This recipe is perfect for using up those garden fresh zucchinis in creative ways. A small batch of delicious warm scones is a perfect unexpected gift to a friend or neighbor or a delightful treat to nibble on with your tea.
There has been a cold snap in our weather. I landed from Nevada on Sunday morning to crisp cool air and low humidity. It was an unexpected treat. I wore jeans and a long sleeve shirt for the first time in months. And that must have been what did it. Suddenly, I found myself pouring over cookbooks, inspired by the seasonal weather for hearty and comforting meals. Delicious recipes using up fresh vegetables and autumnal spices. There was a spark of inspiration that just made me want to get in the kitchen and cook. My trip to the market didn’t slow me down and since then I have prepped 4 meals for my home.
I have had a lot of travel in the last two weeks and a little more yet to come, so I want to make sure there is something in the fridge besides pizza when I get home. I even busted out the trusty Dutch Oven for a big batch of soup and went back and worked on some older recipes that I had posted years ago on here. It’s crazy how much fuel a great trip and one nights rest can get you when the weather is right.
There may have also been a splurge for all things spiced and sweet smelling at my local candle shop to help inspire this burst of Fall themed recipes. Either way, I’m ready to dig out some cozy layers and get comfy. How about you?
Chocolate Chip Zucchini Scones
Ingredients
- 1 cups flour
- 3/4 cup whole wheat flour
- 1 1/2 tbs sugar
- 3/4 teas baking powder
- 1/4 teas ground cinnamon
- 1/8 teas ground nutmeg
- 1/8 teaspoon salt
- 2 tbs cold butter - diced
- 1 egg
- 1/4 cup buttermilk
- 1/2 cup shredded zucchini
- 1/4 cup semisweet chocolate piece
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, whisk the flours, sugar, baking powder, cinnamon, nutmeg, and salt. With your fingers toss in the butter and break up until the mixture resembles damp sand.
- Whisk the egg and buttermilk in a bowl. Add the zucchini and chocolate. Make a well in the center of the flour mixture and pour all of the buttermilk mix in at once. Toss with a wooden spoon until everything is just moistened.
- On a clean lightly floured surface, turn the dough out and sprinkle with a bit of flour so you can handle. Knead it a few times to form a ball. Transfer to a parchment paper-lined baking sheet.
- Cut the dough into 6 pieces and spread out from one another about 2 inches.
- Bake for 15 - 18 minutes until golden brown.
Notes
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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These are just begging for a big mug of jo to do some seriously yummy dippage! MMMMMM!
Chocolate and zucchini go SO well together that I can imagine how delicious these scones must be. They look SO good too.