Savory Zucchini Asiago Tomato Scones Recipe

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Jesus Jacobs Modified: March 22, 2022
Savory Zucchini Asiago Tomato Scones Recipe

How To Make Savory Zucchini Asiago Tomato Scones

This savory zucchini asiago tomato scones recipe is one hell of a baked goodness perfect for breakfast or snack to fill you up!

Preparation: 35 minutes
Cooking: 25 minutes
Total: 1 hour

Serves:

Ingredients

  • ¾cupcold buttermilk
  • 1largeegg,beaten
  • 1cupwhite whole wheat flour,recommend: King Arthur
  • 1cupall purpose flour,recommend: King Arthur
  • 1tbspbaking powder
  • ¾tspkosher salt
  • ¼cupwhipped butter,chilled, must be cold, cut into small pieces
  • 1cupzucchini,shredded, squeezed of all moisture
  • 2.5ozAsiago cheese,shredded
  • 2.75ozsun dried tomatoes,just under ⅔ cup, minced
  • tbsprosemary,chopped
  • Cooking spray
  • 1largeegg white,beaten

Instructions

  1. Preheat the oven to 375 degrees F.

  2. Combine the buttermilk and egg in a medium bowl, stirring with a whisk.

  3. Spray baking sheet with cooking spray.

  4. Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

  5. Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed.

  6. In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

  7. Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

  8. Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.

  9. Add milk mixture, stirring just until moist, without overworking the dough.

  10. Place dough onto a floured surface and knead lightly four times with floured hands.

  11. Form dough into an 10-inch circle onto the baking sheet, about 3/4″ thick, you may need to sprinkle a little more flour on top if it’s too sticky.

  12. Using a knife, cut dough into 12 wedges all the way through.

  13. Brush egg white over dough.

  14. Bake until golden, about 20 to 22 minutes, depending on your oven.

  15. Serve warm.

Nutrition

  • Calories: 169.60kcal
  • Fat: 7.26g
  • Saturated Fat: 3.76g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.19g
  • Polyunsaturated Fat: 0.72g
  • Carbohydrates: 20.59g
  • Fiber: 2.29g
  • Sugar: 3.59g
  • Protein: 6.93g
  • Cholesterol: 30.30mg
  • Sodium: 230.05mg
  • Calcium: 190.47mg
  • Potassium: 338.46mg
  • Iron: 1.75mg
  • Vitamin A: 57.59µg
  • Vitamin C: 4.60mg
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