Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!
Savory Zucchini Asiago Tomato Scones
I was at the farmer’s market in Long Beach this past weekend and bought lots of zucchini and tomatoes. I also came across a stand selling savory scones, a concept I fell in love with. Rather than my usual scones that I make with fruit, these are made with seasonal summer ingredients – perfect for brunch, lunch or with dinner. Today I had a scone for lunch with a beautiful heirloom tomato salad from the tomatoes I bought over the weekend. I’m thinking the leftovers would be perfect for dinner tonight with my homemade tomato bisque using the rest of the tomatoes I have.
Scones are usually made with double the amount of butter, to lighten them I have been having great success replacing butter with whipped butter in my baked recipes which is a lighter since it’s whipped. I also use half the amount of butter used in traditional scones, and adding the zucchini really helps give the scones lots of moisture. The scones come out tender and soft with lots of wonderful flavor.
Savory Zucchini Asiago Tomato Scones
- 3/4 cup cold buttermilk
- 1 large egg, beaten
- 1 cup white whole wheat flour, recommend: King Arthur
- 1 cup all purpose flour, recommend: King Arthur
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 1/4 cup chilled whipped butter, must be cold, cut into small pieces
- 1 cup shredded zucchini, squeezed of all moisture
- 2.5 oz Asiago cheese, shredded
- 2.75 oz just under 2/3 cup sun dried tomatoes, minced
- 1-1/2 tbsp rosemary, chopped
- cooking spray
- 1 large egg white, beaten
- Preheat the oven to 375°F.
- Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
- Spray baking sheet with cooking spray.
- Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
- Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed.
- In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
- Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
- Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.
- Add milk mixture, stirring just until moist, without overworking the dough.
- Place dough onto a floured surface and knead lightly four times with floured hands.
- 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.
- Using a knife, cut dough into 12 wedges all the way through.
- Brush egg white over dough.
- Bake until golden, about 20 - 22 minutes, depending on your oven.
- Serve warm.
93 comments on “Savory Zucchini Asiago Tomato Scones”
A couple questions – is the 1-cup zucchini measured before or after squeezing; and are the tomatoes packed in oil, or the dried kind? If it’s the latter, should we be rehydrating them?
What is whipped butter? Do you make it yourself or is something you buy at the store? I’m in Canada and I don’t think I’ve ever seen it
This is such a great base recipe for scones! Instead of zucchini, asiago, and tomato, I used cheddar cheese (1 cup) and Roasted green chile (1 cup). They were absolutely amazing.
Gina, I have been using your recipes since you started this blog so many years ago. I make at least 5 of your recipes a week. I love when I stumble onto ones I haven’t made before. I don’t comment often, but I just had to say this recipe is amazing! I have made it three times in the last two weeks. It’s perfect. I usually change a few things in recipes to fit what I like, but this is perfect. I always get so many compliments on my “light healthier” cooking recipes and I send them all to your site. Just wanted to say thank you and all your recipes are fantastic!!!
These were DELICIOUS. My husband loved them as well. I LOVE SCONES and these are my new favorite. I was wondering how to store these to eat throughout the week?
I would keep them in the fridge.