Savory Zucchini Scones
Make delicious savory zucchini scones with this easy recipe. Perfect for breakfast or snacks, these scones feature fresh zucchini in a tender, buttery dough.
Equipment
- oven
- baking sheets
- parchment paper
- medium bowl
- large bowl
- whisk
- electric mixer
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 3/4 cup unsalted butter softened at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 2 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate large bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together for about 2-3 minutes, until the mixture is light, pale, and fluffy.
- Beat the eggs into the butter mixture one at a time, followed by the vanilla extract, ensuring each egg is fully incorporated before adding the next.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Use a spatula to fold in the oats and chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ready in just 32 minutes!