Zucchini and whole wheat flour add their moistness and hearty texture to quick chocolate chip scones.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.

  • In small bowl, combine egg product and buttermilk; stir in zucchini and chocolate pieces. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened.

  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut dough circle into 12 wedges.

  • Place dough wedges 2 inches apart on an ungreased or parchment-lined baking sheet. Bake for 13 to 15 minutes or until edges are light brown. Remove scones from baking sheet; serve warm. Makes 12 servings.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3 Tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except: 197 cal., 29 g carb.

Test Kitchen Tip: To make 1/2 cup fat-free sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1/2 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition Facts

201.6 calories; protein 5.2g 10% DV; carbohydrates 30.2g 10% DV; exchange other carbs 2; dietary fiber 1.8g 7% DV; sugars 9.3g; fat 7g 11% DV; saturated fat 4.2g 21% DV; cholesterol 10.6mg 4% DV; vitamin a iu 266IU 5% DV; vitamin c 1.7mg 3% DV; folate 53.3mcg 13% DV; calcium 66.9mg 7% DV; iron 1.6mg 9% DV; magnesium 21.1mg 8% DV; potassium 113.3mg 3% DV; sodium 179mg 7% DV.