Hey you with all that zucchini, need a new recipe? How about chocolate zucchini scones?!
Honestly I’m not a big scone person. Not because I don’t like them, but because I kind of forget about them. If I want a morning baked good I usually go with the good ol’ muffin or some delicious sweet bread like banana, lemon or blueberry. I personally have never even made a scone…until today. And if you know me at all then you know I can’t just make an over the top unhealthy baked good…I have to throw a vegetable or a fruit in there somewhere and this time it’s zucchini!
We have been in our little house for a little over a year now and have put some blood, sweat, tears and curse words into it over the last 16 months. Most of our time has been spent in our yard turning it from a flat, weedy empty canvas to someplace we’d actually like to hang out in. We’ve built a stone patio, a stone walkway, planted a good number of plants and bushes and maintained a patch of gravel that forever contains weeds.
One thing we haven’t quite gotten to yet is a garden. We have dreams of new fences, green grass and 2 big raised bed gardens in our backyard overflowing with berries, lettuce, squash and other greens. These dreams will have to wait for later this fall or next spring because our focus now is 100% the human growing in my belly.
My parents in Spokane have a beautiful garden known as “Whole Foods Spokane” that is currently overflowing with zucchini. So, per mom’s request, here’s a different way to use up all that squash (and you can’t even tell you’re eating it).
I confessed earlier that I’ve never made scones. This is true. I make a point to be honest with this blog, especially with cooking ups and downs because I’m not a trained chef by any means, I just learn as I go. Baking in particular is NOT my strong suit (Chet will be the first to attest). Typically my downfall is that I don’t like to measure things to a T. And with baking you have to.
When it comes to these chocolate zucchini scones, I made a few mistakes that I want to share to make sure you don’t do the same. They still turned out delicious, but came out more cakey than flakey. I’d for sure be Chopped, but only if a professional chef were critiquing me. When I’m the only one eating them, I’m definitely winning that $10K.
Mistake #1: I used my Vitamix to make the dough instead of a food processor (which I don’t own). I LOVE my Vitamix, but when it comes to thicker, dryer batters and doughs, it’s not the best machine. Mainly it’s just hard to get it all combined because it’s taller rather than wide like a food processor. So if you have one, go with the food processor. Otherwise I’d just use a wide bowl, a handheld pastry blender and a strong arm.
Mistake #2: I added extra flour because the dough looked too wet. I’ve seen other people make scones and I could’ve sworn the dough was firm and moldable. The recipe I adapted from created more of a wet sticky dough that I assumed I’d just done something wrong to create. According to Ovenhaven on 5 Tips on Baking Perfect Sones, “wet is good.” Don’t worry about being able to mold it into a perfect circle and create perfect triangles. Use a floured surface to shape them which should be all you need to make your desired shape.
Mistake #3: I chilled the dough overnight. I’m not sure if this really messed with the texture of the scones, but the recipe definitely didn’t call for it. I didn’t do this by choice actually. I fully intended on baking the scones right away, but my trusty camera decided to stop working so I had to push this whole post back a day and figure out what to do about taking pictures. Thankfully my neighbor let me borrow her camera the following day, but this meant putting the dough in the fridge overnight. By doing so, the dough got much firmer and was easy to mold into a circle and cut into triangles, but I can only assume this is a big scone baking no no.
Those were my main mistakes, but like I said, they still tasted good! By not making my mistakes your scones should have a flakier, less dense texture. Or you could do exactly what I did because, who knows, maybe I created the next cake pop.
What to Bring to the Store
In order to reduce your packaging waste, bring the following reusables with you to the store:
- 1-3 reusable bulk bags for any baking staples you might not have (flour, sugar, cocoa powder)
- 1-3 reusable bulk spice bags for any spices you don’t have
- 1 reusable produce bag for your zucchini (if you don’t have a garden filled with them)
As always bring your reusable grocery bag!
This chocolate zucchini scones recipe gets a 4 out of 5 on the waste meter because very little needs to be recycled or trashed. You get extra points if you used zucchini from your garden! Here’s what to do:
Recycle: Milk Carton (once emptied), Egg Carton (once emptied)
Compost: Zucchini Scraps, Egg Shell
Trash: Butter Wrapper
- 2 cups flour
- 1/2 cup sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 8 tbsp cold butter, cut into small pieces
- 1 zucchini shredded, excess liquid removed
- 5 tbsp milk (I used almond)
- 1 egg, beaten
- 1 tbsp milk
- Sugar for topping
- Preheat the oven to 400 degrees.
- In a food processor add the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Pulse in the cold butter and zucchini.
- In a separate bowl beat together the 5 tbsp milk and egg and pour into the food processor. Pulse until you have a dough that comes together.
- Transfer the dough to a floured surface and form into a disc (as best you can). Slice into wedges and move to a prepared sheet pan. The dough will be sticky so be sure to flour your surface well to help shape into a circle and slice.
- Lightly top each scone with a drizzle of milk (about 1 tbsp total) and a sprinkling of sugar.
- Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.
- If you don't have a food processor you can use a wide bowl and a handheld pastry blender to cut in the cold butter. The only difference is that the zucchini will remain in shreds instead of getting blended.