Chocolate Chip Zucchini Scones

• Vegetarian

• Produce

  • 2/3 cup Zucchini

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 9/16 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cinnamon, ground
  • 1 cups Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 stick Butter, unsalted
  • 2 tbsp Butter, unsalted very soft
  • 3 oz Cream cheese, very soft
  • 1/2 cup Sour cream, full-fat
  • 2 tbsp Whole milk

• Liquids

  • 1 tsp Milk or water

Found on bakerbynature.com

Description

Ingredients

• 2 1/2 cups + 1 tablespoon all-purpose flour, 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 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, beaten
• 1/2 cup (full-fat) sour cream
• 2 tablespoons Whole Milk
• 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
• 1/2 cup mini chocolate chips
• For the egg wash:
• 1 large egg, beaten
• 1 teaspoon milk or water
• For the Cream Cheese Frosting:
• 3 ounces cream cheese, VERY soft
• 2 tablespoons unsalted butter, VERY soft
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 cups confectioners sugar, sifted

Directions

• 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.

Nutrition