Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter (, cut into 1/4-inch cubes)
  • 1 cup shredded zucchini (, excess water pressed out)
  • 1/4 cup mini chocolate chips
  • 3/4 cup whole milk
  • 1 1/2 cups powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla

Instruction

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
  • Toss in zucchini and chocolate chips and coat lightly with the flour mixture. Pour in the milk.
  • Fold together gently until the mixture begins to come together and is moistened. (Do not knead or over mix the dough.)
  • Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
  • Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
  • Place scones on prepared baking sheet 2 inches apart and bake 15-17 minutes or until cooked through and golden.
  • Transfer baked scones to a rack and cool for at least 10 minutes.
  • Make the glaze by whisking together powdered sugar, vanilla, and milk until smooth. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
  • Drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!