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
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.
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® 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.