whole wheat chocolate chip buttermilk scones

3 C whole wheat flour
1/3 C brown sugar
2½ t baking powder
½ t baking soda
¾ t salt
1.5 sticks cold butter, cut into small cubes
1 C low-fat buttermilk
1 to 1 1/2 cups chocolate chips

Preheat oven to 425°F. Line a baking sheet with parchment.
Combine the flour + sugar + baking powder + baking soda + salt. Mix well.
Mix the flour and cold butter cubes with your hands until the mixture becomes crumbly. Do not overmix.
Pour in the buttermilk in parts, mixing the dough with your hands after each addition. Continue to pour in the buttermilk until the mixture becomes doughy and soft.
Add chocolate chips and combine one last time.
Flour the rolling pin and work surface and start working and kneading the dough.
Roll dough out to 1/2 thick. Cut in triangles or with biscuit cutter.
Place on baking sheet. Brush with heavy cream or egg wash {optional} {i skipped this}
Bake for about 12 mins or until the outside is golden and scones are firm to the touch.
Serve warm with buttah.

Yum.

zucchini bread

3 cups shredded zucchini (3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 tsp. vanilla

4 large eggs

3 cups all-purpose flour or whole wheat flour

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. baking powder

optional:

1/2 to 1 cup of chocolate chips (yum!)

1/2 cup chopped nuts

1/2 cup raisins

move oven rack to low position so that tops of pans

will be in center of oven.

preheat oven to 350*.

grease bottoms only of two 8" loaf pans.

mix zucchini, sugar, oil, vanilla and eggs.

stir in dry ingredients.

bake 50 to 60 minutes.

!! to make pumpkin bread substitute zucchini

for 1 can (16 ounces) of pumpkin... so good!!