Chocolate Chip Zucchini Scones

These chocolate chip zucchini scones are wonderfully tender and buttery with a moist crumb. The bursts of semi-sweet chocolate chips and a final drizzle of melted chocolate on top make these scones an irresistible treat for breakfast or a cozy snack.

I first made these scones on a rainy afternoon and instantly fell in love with the soft crumb and surprising zucchini flavor paired with chocolate. Now they are a go-to recipe whenever I want something a little special but not too complicated.

Ingredients

• Two and a half cups all-purpose flour: forms the sturdy base for the scones, use fresh flour for best results
• One tablespoon baking powder: helps the scones rise and become fluffy
• Quarter teaspoon baking soda: works with the buttermilk to lighten texture
• Quarter teaspoon salt: enhances all the flavors without overpowering
• Half cup cold unsalted butter diced small: keeps the scones flaky and tender cold butter is key to flaky scones
• One cup plus one tablespoon buttermilk: adds moisture and a subtle tang, crucial for tender crumb
• Quarter cup packed light brown sugar: adds sweetness with a hint of molasses flavor
• Two teaspoons vanilla extract: provides a warm aromatic background
• One and a half cups shredded fresh zucchini with excess water squeezed out: adds moisture and a mild veggie note without sogginess
• Half cup semi-sweet chocolate chips: pockets of melted chocolate bring sweetness and indulgence
• Melted chocolate for drizzling: optional but adds an elegant finishing touch and extra chocolate hit

Step-by-Step Instructions

Sift and combine dry ingredients:

Mix flour, baking powder, baking soda, and salt in a large bowl to ensure even distribution and to aerate the flour for lighter scones

Cut cold butter into dry ingredients:

Add the cold diced butter to the flour mixture. Using a pastry cutter or your hands quickly to avoid warming the butter, cut the butter until the mixture looks like coarse crumbs smaller than peas. This creates flaky layers

Whisk wet ingredients together:

In another bowl, whisk buttermilk, brown sugar, and vanilla extract until sugar is dissolved and the mixture is smooth

Combine wet and dry ingredients:

Pour the wet mixture into the butter-flour crumbs. Stir gently with a spoon until almost combined to avoid overworking the dough which can toughen scones

Fold in zucchini and chocolate chips:

Add shredded zucchini and chocolate chips and stir until just combined. The dough may be slightly sticky but should hold together

Shape and chill the dough:

Lightly flour a clean surface and shape the dough into a ball then flatten it into an 8-inch circle. Cut the circle into eight triangular wedges. Place the triangles spaced apart on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes to firm up the butter again

Preheat and brush the scones:

While chilling, preheat the oven to 400 degrees Fahrenheit. Brush the tops of the chilled scones with the remaining tablespoon of buttermilk to help them brown beautifully

Bake until golden:

Bake the scones in the middle rack for 17 to 20 minutes until they are golden brown on top and cooked through

Cool and decorate:

Let the scones cool for 10 minutes on the baking tray before transferring to a wire rack. Drizzle with melted chocolate while warm for a pretty finish and serve immediately

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I love how the zucchini sneaks nutrition into such a comforting sweet treat. Baking these is a happy kitchen memory with my kids who adore licking the melted chocolate from the bowl — always a fun moment that makes the recipe special

Storage Tips

Store leftover scones at room temperature in an airtight container for up to two days to keep them tender and fresh. For longer storage, wrap individually and freeze for up to a month. Reheat in a warm oven or toaster oven for the best fresh-baked feel. Avoid microwaving too long or they will become chewy.

Ingredient Substitutions

You can swap the all-purpose flour for a blend of half whole wheat pastry flour for nuttier flavor but expect a slightly denser scone. Greek yogurt can substitute for buttermilk in equal amounts if you don’t have buttermilk on hand. Unsalted butter can be swapped with a good quality margarine but choose one with a high fat content to keep the texture right.

Serving Suggestions

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These scones pair perfectly with a cup of coffee or hot tea. They also make a lovely brunch addition alongside fresh fruit and yogurt. For a decadent breakfast, serve with a pat of softened butter and a drizzle of honey or jam.

Frequently Asked Questions

→ How do I prepare the zucchini for these scones?

Grate fresh zucchini and squeeze out excess moisture thoroughly to prevent a soggy dough and maintain tenderness.

→ What’s the best way to incorporate butter into the flour?

Use a pastry cutter or clean hands to cut cold, diced butter into the dry ingredients until the mixture resembles crumbs smaller than peas.

→ Can I substitute buttermilk with something else?

Yes, you can use milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute for a similar tang.

→ Why is chilling the dough before baking important?

Chilling helps the scones hold their shape during baking and improves the texture by solidifying the butter.

→ How can I melt chocolate for the drizzle without burning it?

Melt semi-sweet chocolate chips in short microwave bursts, stirring frequently to avoid overheating and burning.