Experience the perfect harmony of tender, buttery, and moist scones, generously dotted with sweet chocolate chips and subtle hints of fresh zucchini, all crowned with a decadent chocolate drizzle. These Chocolate Chip Zucchini Scones redefine summer baking!

Delightful Chocolate Chip Zucchini Scones: Your New Favorite Summer Treat

As summer gardens overflow with abundant zucchini, you might be searching for exciting new ways to incorporate this versatile vegetable into your baking repertoire. While Zucchini Bread and Zucchini Chocolate Muffins are timeless classics, it’s time to elevate your summer treats with these exceptional Chocolate Chip Zucchini Scones. This recipe promises a simple yet utterly delicious experience, delivering scones that are far from the dry and crumbly varieties you might fear. Instead, prepare for a moist, tender, and perfectly sweet delight that will become a staple in your kitchen.

Why These Zucchini Scones Are a Must-Try

Scones often get a bad rap for being dry or bland, but this Chocolate Chip Zucchini Scone recipe breaks all those stereotypes. We’ve crafted a scone that is incredibly moist, thanks to the secret weapon: fresh zucchini and creamy buttermilk. The zucchini melts into the dough, providing an undetectable yet essential boost of moisture and subtle nutrients without altering the flavor profile. Paired with sweet semi-sweet chocolate chips and a rich chocolate drizzle, these scones offer a delightful contrast of textures and tastes. They’re quick to prepare, making them an ideal choice for a spontaneous breakfast, an afternoon snack, or a thoughtful gift.

Frequently Asked Questions About Zucchini Scones

Before you dive into baking, let’s address some common questions to ensure your Chocolate Chip Zucchini Scones turn out perfectly every time.

Do I need to add the chocolate drizzle on top?

Not at all! The chocolate drizzle is completely optional, though highly recommended for an extra touch of indulgence. These scones are incredibly delicious on their own. If you prefer a different finish, consider sprinkling coarse sugar on top before baking for a delightful crunchy exterior. Another excellent alternative is a simple powdered sugar glaze, made by whisking powdered sugar with a little milk or lemon juice.

How do I properly remove excess moisture from shredded zucchini?

Wringing out the excess liquid from your shredded zucchini is a crucial step for achieving the perfect scone texture. The best method is to place all the shredded zucchini in a cheesecloth. Gather the edges of the cheesecloth and twist tightly over a bowl, squeezing firmly until no more liquid drips out. If you don’t have cheesecloth, strong paper towels can work in a pinch. The zucchini should feel almost dry, with only the slightest hint of moisture, before you incorporate it into the scone batter. This prevents a soggy dough and ensures light, airy scones.

Why should I use zucchini in my scones?

Zucchini is a baking marvel! It contributes incredible moisture to baked goods without imparting any discernible flavor of its own. It seamlessly blends into the batter, resulting in incredibly soft and tender scones. Beyond moisture, zucchini also offers a sneaky way to add extra nutrients like fiber, potassium, and vitamin C to your diet, making your delicious treats feel a little healthier. It’s truly a win-win ingredient for moist and nutritious baking.

What’s the best way to store these Chocolate Chip Zucchini Scones?

For optimal freshness, store your baked scones at room temperature in an airtight container for up to 2 days. If you need to keep them longer, they can be refrigerated for up to 5 days. We recommend gently warming them in the microwave or oven before serving to restore their tender texture and buttery aroma. They are best enjoyed warm or at room temperature.

Can I freeze these scones for later?

Absolutely! These scones freeze beautifully. Once completely cooled, wrap individual scones tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them directly from frozen in a moderate oven until heated through.

Essential Ingredients for Your Chocolate Chip Zucchini Scones

Gathering the right ingredients is the first step to baking perfect scones. Here’s a detailed look at what you’ll need and some helpful tips for each.

• All-Purpose Flour: For best results, measure your flour correctly to avoid dry scones. Instead of scooping flour directly with your measuring cup, spoon it into the cup until it’s overflowing, then level it off with the flat side of a knife. This prevents over-packing and ensures you use the precise amount needed for tender scones.
• Baking Powder and Baking Soda: This dynamic duo is essential for creating the perfect lift and texture in your scones. Baking soda requires an acid to activate, which the buttermilk in our recipe will provide, ensuring a light and airy crumb.
• Salt: A small amount of salt enhances all the other flavors, balancing the sweetness and richness of the chocolate.
• Cold Unsalted Butter: Using cold butter, diced into small pieces, is critical for flaky scones. When cut into the flour, it creates pockets of steam during baking, leading to that characteristic tender, layered texture. If you only have salted butter, you can use it, but omit the additional salt from the recipe.
• Buttermilk: This is a key ingredient for ultra-moist scones. Its acidity also reacts with the baking soda, contributing to the scones’ rise and tender crumb. If you don’t have buttermilk on hand, you can easily make your own homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with milk and letting it sit for 5-10 minutes until it slightly curdles.
• Light Brown Sugar: Brown sugar not only adds sweetness but also a lovely molasses flavor and extra moisture, contributing to the scones’ soft interior.
• Vanilla Extract: Pure vanilla extract brings a warm, aromatic depth that complements the chocolate and zucchini beautifully.
• Shredded Fresh Zucchini: Remember to squeeze out all excess water from the shredded zucchini. This is vital to prevent a soggy dough and ensure your scones achieve that perfect, moist consistency.
• Semi-Sweet Chocolate Chips: These provide delightful bursts of chocolatey goodness throughout the scones. Feel free to substitute with milk chocolate, dark chocolate, or even white chocolate chips based on your preference.

How to Bake Perfect Chocolate Chip Zucchini Scones: A Step-by-Step Guide

Follow these detailed instructions to create incredibly tender and flavorful Chocolate Chip Zucchini Scones.

1. Prepare Your Baking Sheet: Begin by lining a large baking sheet with parchment paper. This prevents sticking and makes for easy cleanup. Set it aside.
2. Combine Dry Ingredients: In a spacious large bowl, whisk together the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt until thoroughly combined. This ensures the leavening agents are evenly distributed.
   

   

3. Cut in the Butter: Add the ½ cup (1 stick) of cold, diced unsalted butter to the dry ingredient mixture. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs, with some pieces of butter no larger than small peas. This step is crucial for achieving a flaky texture.
   

   

4. Prepare Wet Ingredients: In a separate medium bowl, whisk together 1 cup buttermilk, ¼ cup packed light brown sugar, and 2 teaspoons vanilla extract until the sugar has dissolved and the mixture is well combined.
   

   

5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir them together with a spoon or a rubber spatula just until they are almost completely mixed. Be careful not to overmix at this stage.
   

   

6. Fold in Zucchini and Chocolate Chips: Add the 1 ½ cups shredded fresh zucchini (with excess water squeezed out) and ½ cup semi-sweet chocolate chips to the dough. Continue to stir gently until they are just incorporated. The dough might be a little sticky, which is perfectly normal.
   

   

7. Shape the Dough: Lightly dust a clean work surface with a little flour. Transfer the scone mixture onto the surface, form it into a ball, and then gently flatten the top.
   

   

8. Roll and Cut: Dust the dough lightly with a bit more flour, then roll it out into an 8-inch circle. Using a sharp knife or a pastry cutter, cut the circle into eight equal triangles, like cutting a pizza.
   

   

9. Chill the Scones: Carefully place the scone triangles onto your prepared sheet tray, ensuring they are spaced 2-3 inches apart. Transfer the sheet tray to the refrigerator and chill for 15 minutes. This chilling step helps the butter firm up, preventing the scones from spreading too much in the oven and promoting a better rise.
10. Preheat Oven & Brush with Buttermilk: While the scones are chilling, preheat your oven to 400°F (200°C). Just before baking, gently brush the tops of the scones with the remaining 1 tablespoon of buttermilk. This contributes to a beautiful golden-brown crust.
    

    

11. Bake to Perfection: Bake the scones on the middle rack of your preheated oven for 17-20 minutes, or until they are lightly golden brown on top and cooked through.
    

    

12. Cooling: Allow the scones to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set and firm up.
    

    

13. Drizzle and Serve: Once cooled, drizzle generously with melted chocolate if desired, and serve immediately. Enjoy your homemade Chocolate Chip Zucchini Scones!
    

    

Tips for Achieving Perfectly Moist and Flaky Scones

• Keep Ingredients Cold: Cold butter and buttermilk are paramount. Cold butter creates steam pockets, which lead to a flaky texture, while cold liquids help keep the butter solid until baking.
• Don’t Overmix: Overworking the dough develops gluten, resulting in tough scones. Mix just until the ingredients are combined and no dry streaks of flour remain. A slightly shaggy dough is perfectly fine.
• Measure Flour Accurately: As mentioned, spooning flour into your measuring cup and leveling it off prevents using too much, which can lead to dry scones.
• Chill Your Dough: The 15-minute chill time is not optional! It allows the gluten to relax and the butter to firm up, contributing to a better rise and flakier texture.
• Use a Pastry Cutter (or your hands, quickly!): A pastry cutter or two knives are ideal for cutting butter into flour. If using your hands, work quickly to minimize heat transfer from your palms, which can melt the butter.

Serving Suggestions and Delicious Variations

These Chocolate Chip Zucchini Scones are delightful on their own, but here are some ideas to make them even more special:

• With Coffee or Tea: They are an ideal companion for your morning coffee or afternoon tea.
• Jam or Clotted Cream: For a more traditional scone experience, serve them warm with a dollop of clotted cream and your favorite fruit jam.
• Ice Cream: A warm scone with a scoop of vanilla bean ice cream makes for a surprisingly decadent dessert.
• Chocolate Variations: Experiment with different types of chocolate chips – milk, dark, white, or a combination. You could also add chopped nuts like walnuts or pecans for extra crunch.
• Citrus Zest: A little orange or lemon zest folded into the dough can add a bright, refreshing note that pairs wonderfully with the zucchini.

Recipe Card: Chocolate Chip Zucchini Scones

Summary

Tender, buttery, and incredibly moist scones, packed with sweet chocolate chips and subtle zucchini, all finished with a luscious chocolate drizzle.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yields: 8 Servings
• Author: Brandie Skibinski

Ingredients

• 2 ½ cups all-purpose flour
• 1 Tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, diced small
• 1 cup + 1 Tablespoon buttermilk (divided)
• ¼ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 1 ½ cups shredded fresh zucchini (excess water squeezed out)
• ½ cup semi-sweet chocolate chips
• Melted chocolate (for drizzling, optional)

Instructions

1. Line a sheet tray with parchment paper and set aside.
2. In a large bowl, mix the 2 ½ cups all-purpose flour, 1 Tablespoon baking powder, ¼ teaspoon baking soda and ¼ teaspoon salt.
3. Add the ½ cup (1 stick) cold unsalted butter, diced small to the bowl. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs smaller than peas. Set aside.
4. In a separate medium bowl, whisk together 1 cup buttermilk, ¼ cup packed light brown sugar and 2 teaspoons vanilla extract until combined.
5. Add the wet ingredients to the dry and stir them together with a spoon until they are almost completely mixed in.
6. Add the 1 ½ cups shredded fresh zucchini and ½ cup semi-sweet chocolate chips, stirring them in until thoroughly combined. The mixture may be a little sticky.
7. On a lightly dusted (with a little flour), clean work surface, form the mixture into a ball and then flatten the top.
8. Dust lightly with a little more flour and roll it out into an 8-inch circle.
9. Cut the circle into eight triangles.
10. Separate the triangles and place them on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.
11. While the scones are chilling, preheat the oven to 400°F (200°C).
12. Brush the remaining 1 Tablespoon buttermilk on the tops of the scones with a pastry brush.
13. Bake on the middle rack for 17-20 minutes until lightly golden brown.
14. Let them cool for 10 minutes on the sheet tray, then transfer them to a wire rack to cool completely.
15. Drizzle with melted chocolate and serve immediately.

Notes

• For best results, please refer to the FAQ section and detailed ingredient descriptions above for additional tips and substitutions.
• If you don’t have a pastry cutter, you can use two forks to cut the butter into the flour, or even your clean fingertips. If using your hands, work quickly to avoid melting the butter with the warmth of your hands.
• To melt chocolate for drizzling, place semi-sweet chocolate chips in a microwave-safe bowl. Heat in short bursts (30 seconds or less) and stir well between each interval to prevent overheating or burning. Use immediately before it solidifies.

Recipe Categories

• Course: Breakfast, Brunch, Dessert, Snack
• Cuisine: American

Nutrition Information (Estimate per serving)

Calories: 362kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Sodium: 147mg | Fiber: 2g | Sugar: 13g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Craving More Delicious Recipes?

If you loved these Chocolate Chip Zucchini Scones, you might enjoy these other delightful recipes:

• Classic Zucchini Bread
• The Best Zucchini Brownies
• Zucchini Chocolate Muffins
• Crispy Air Fryer Zucchini Fries
• Lazy Chocolate Chip Cookie Bars
• Chocolate Chip Cookie in a Mug

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