The scones are extra crispy on the outside, but super soft on the inside. They really are the best of both worlds. You can eat the scones plain, or you can top them off with a drizzle of cream cheese icing like I did.
Chocolate Chip Zucchini Scones
You've likely had chocolate chip scones before, but have you ever considered adding zucchini to your recipe!? These scones are filled with milk chocolate chips and a hint of cinnamon. Zucchini is the hidden ingredient that makes these scones extra soft, and perhaps even healthy? ;)
These scones are also a fun way to use up some extra zucchini from the market, or during the summer if you grow zucchinis in your garden.
- 8 scones
- Prep time: 40 Minutes|Cook time: 20 Minutes|Total time: 1 Hours
Cream Cheese glaze
- Preheat oven to 400 deg F. Prep a baking tray with parchment paper.
- In a large bowl, mix the flour, sugar, salt, baking powder, baking soda and cinnamon together.
- Using a cheese grater, grate the cold unsalted butter into a bowl.
- Mix the egg and sour cream together and incorporate into the dry mixture in step 2.
- Add in the grated butter, grated zucchini and chocolate chips and mix the batter until incorporated. The dough will be rough.
- Pour the dough onto your prepared baking sheet. Using your hands, mold the dough into a circle and flatten it slightly.
- Using a sharp knife or a pizza cutter, cut the circle into 8 slices.
- Using a pastry brush, brush the scones with egg wash.
- Bake for 20 minutes or until the scones are golden-brown.
Cream Cheese Glaze
- Using a stand mixer or electric mixer, whisk the softened cream cheese, powdered sugar and vanilla extract together.
- If the glaze is too runny, add more powdered sugar. If the glaze is too thick, add milk.
- If you don't want your scones to be too sweet, you can reduce the amount of chocolate chips you use, or you may omit the cream cheese glaze all together.
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