Recipe Image

Zucchini-Chocolate Chip Scones

  • 25 m
  • 38 m
Diabetic Living Magazine
“Zucchini and whole wheat flour add their moistness and hearty texture to quick chocolate chip scones.”

Ingredients

    • 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

Directions

  • 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(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 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.
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