Preheat your oven to 400°F. This ensures that your scones will bake evenly and rise beautifully. While the oven heats up, take a moment to line a large baking sheet with parchment paper or a non-stick baking mat. This will prevent the scones from sticking and make cleanup a breeze.
In a large bowl, mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg. Make sure to whisk these dry ingredients thoroughly. This step is crucial as it ensures that the leavening agents are evenly distributed, allowing the scones to rise uniformly.
Cut the butter into small cubes and quickly work it into the mixture using your fingers. You want it to resemble a coarse meal. The cold butter is what will create those delicious flaky layers in your scones, so be sure not to overwork it!
In a small bowl, whisk together the egg, sour cream, and milk. Once combined, add this wet mixture to the flour and butter mixture. Stir gently until just combined, being careful not to overmix. You’re looking for a shaggy dough.
In another small bowl, combine the remaining tablespoon of flour, grated zucchini, and chocolate chips. Toss to coat. This step helps prevent them from sinking to the bottom of your scones. Gently fold this mixture into the main dough with a spatula until just combined. It's okay if the mixture is a bit shaggy.
Transfer the shaggy dough onto a clean, floured work surface. Shape it into an 8-inch circle. You’ll need to work it a bit with your hands to bring it together, but try not to over-knead to keep the scones tender.
Cut the dough into 8 wedges and carefully transfer them to your prepared baking sheet. You can use a sharp knife or a bench scraper for this. Make sure to space them a bit apart to allow for baking expansion.
Lightly brush each scone with the egg wash made from the beaten egg and milk. This will give your scones a lovely golden color as they bake.
Bake for 20-22 minutes, or until the tops are golden brown. Keep an eye on them in the last few minutes to ensure they don’t overbake. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Let them cool for about 10 minutes on the pan. This resting time allows them to set properly. While they cool, you can whip up a simple frosting if desired.
To prepare the frosting, in the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth, about 2 minutes. Reduce the speed to low and gradually add the cinnamon and sifted confectioners' sugar.
Once all of the sugar has been added, increase the speed to high and beat for 1-2 minutes until fluffy. Once the scones are cool to the touch, spread or drizzle the frosting on top. Enjoy your delicious Chocolate Chip Zucchini Scones immediately!
