Preheat your oven to 425 degrees.
Whisk together the flour, sugar, baking powder, and Cinnamon.
Cut in the cold butter until the dough is crumbly.
Gently stir in the pudding mix, chocolate chips, and the zucchini.
Make a small well in the center of the mixture, and add the egg and the half and half. Stir until just combined. Then finish bringing the dough together with your hands. (The dough will be pretty wet and sticky.)
Pour the dough out onto a large cutting board. Divide the dough in two, and make two small rounds. Then slice each round into 8 equal pieces for a total of 16 small scones.
Bake on parchment paper or a Silpat for 10 to 12 minutes.