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!
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
- 1½tbsprosemary,chopped
- Cooking spray
- 1largeegg white,beaten
Instructions
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Preheat the oven to 375 degrees F.
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Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
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Spray baking sheet with cooking spray.
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Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
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Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed.
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In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
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Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
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Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.
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Add milk mixture, stirring just until moist, without overworking the dough.
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Place dough onto a floured surface and knead lightly four times with floured hands.
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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.
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Using a knife, cut dough into 12 wedges all the way through.
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Brush egg white over dough.
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Bake until golden, about 20 to 22 minutes, depending on your oven.
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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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