I am heading home, leaving all of the excitement and chaos of the last week behind. I had so much fun, but I can’t tell you how much I long to hold my children and kiss my hubby and to sleep in my own bed. And to cook. A week away from the kitchen is hard for me!!
Also I am getting ready for my SEVEN year anniversary this weekend! Can you believe it?! Lucky me, seven years with my man. But mostly I just want to be with my family and relax. What are you all doing over the next few days? Hot plans?
Before we all go and enjoy a nice long weekend, I thought I would leave you with a perfect indulgent breakfast (or anytime really!!) dish. Chocolate Zucchini Scones. Chocolate Zucchini scones are chocolaty and rich and so moist because of the zucchini. I love them fresh from the oven and slathered in butter. Although I have to say that peanut butter or nutella would not be bad either. Maybe even Raspberry Jam.
See you back next week with everything back to normal!!
Preheat the oven to 400 degrees.
In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Pulse in the cold butter and the zucchini.
In a separate bowl beat together the milk and the 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.
Slice into wedges and move to a prepared sheet pan. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.
Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.
Recipe: Chocolate Zucchini Scones
Ingredients
- -2 cups flour
- -½ cup sugar
- -4 tablespoons dark unsweetened cocoa powder
- -1 teaspoon baking powder
- -½ teaspoon baking soda
- -½ teaspoon kosher salt
- -1 ½ teaspoons cinnamon
- -½ teaspoon ginger
- -¼ teaspoon nutmeg
- -8 tablespoons cold butter, cut into small pieces
- -½ cup shredded zucchini
- -5 tablespoons milk
- -1 egg
- -1 Tablespoon milk
- -1 tablespoon sugar
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- 3. Pulse in the cold butter and the zucchini.
- 4. In a separate bowl beat together the milk and the egg and pour into the food processor. Pulse until you have a dough that comes together.
- 5. Transfer the dough to a floured surface and form into a disc. Slice into wedges and move to a prepared sheet pan.
- 6. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.
- 7. Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
Print Recipe
Chocolate scones! Yes, please!
Congrats on 7 years!! How exciting for you guys! Hope you have a great long weekend!
After a long week, heading home is the best thing you can do! These sound lovely Heather 🙂
Wow! These look great!
Hello there. Would the baking time and temperature differ if using a scone pan?
Congratulations! We got married the same year–2006–we’ll have our 7th in October.
Celebrate!
Happy Anniversary, Lady!!! I hope your weekend with the fam is amazing! And these scones!!!! In love.
Oh these look delicious! Do you have to strain/squeeze the excess water from the shredded zucchini?
I did Amanda- but not obsessively by any means! Probably just one good squeeze will do it.
Hot dang these look good!
Happy Anniversary!
Love how moist these muffins look; and it goes without saying… I love chocolate!
Happy Anniversary!! xo
omg. so into these.
and happy anniversary lady! hope you have a fab weekend at home! oxoxox
Well. Now I know what I’m having for breakfast 🙂
Zucchini works so well in chocolate baked goods and these scones sound really good!
These scones look great Heather! Hope you are enjoying the long weekend 🙂
Thanks for a great recipe! These did turn out very moist and tender. I used half whole wheat flour and a bit more milk. Delicious!
My scones turned into more of a bread. The dough was more like bread batter. Any ideas why that might have happened?
Tiffani, I am so sorry? I have no idea? The dough should have been a little sticky and pretty dense (like in the pictures), and the resulting scones should have been moist, tender and chocolatey, not at all like bread (do you mean like fluffy bread?) I wonder if you put all baking soda instead of baking powder? Do you think you know what happened? I would love to trouble shoot it for you.
Every time I’ve made scones in the past the butter is supposed to be cut in with a pastry cutter/blender. My food processor is a Ninja and so I think the butter became too small adding too much moisture. Next time I’m going to mix the ingredients without the Ninja (just by hand) and see if that makes a difference.
Anxiously waiting to try new things for the winter months husband is limited on salt or no salt I am a lays watching my weight