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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
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


  • 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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