Zucchini-Chocolate Chip Scones

Zucchini-Chocolate Chip Scones

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 tablespoons sugar (see Tip)
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup butter, cut up
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • ½ cup buttermilk or fat-free sour milk see (see Test Kitchen Tip)
  • 1 cup shredded zucchini
  • ½ cup miniature semisweet chocolate pieces

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°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.
  2. 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.
  3. 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.
  4. 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® 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 ½ cup fat-free sour milk, place 1- ½ teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make ½ cup total liquid; stir. Let the mixture stand for 5 minutes before using.

Nutrition information

  • Serving size: 1 scone
  • Per serving: 202 calories; 7 g fat(4 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 53 mcg folate; 11 mg cholesterol; 9 g sugars; 266 IU vitamin A; 2 mg vitamin C; 67 mg calcium; 2 mg iron; 179 mg sodium; 113 mg potassium
  • Carbohydrate Servings: 2

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