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Savory Zucchini Asiago Tomato Scones

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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!

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.Savory Zucchini Asiago Tomato Scones

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.

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.

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.

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.

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.

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.

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Savory Zucchini Asiago Tomato Scones

5 from 7 votes
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!
Course: Breakfast, Brunch, Snack
Cuisine: Italian
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.
Prep: 35 minutes
Total: 1 hour
Yield: 12 servings
Serving Size: 1 scone 


  • 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.

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Serving: 1 scone , Calories: 141.5 kcal, Carbohydrates: 18.5 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 27 mg, Sodium: 380 mg, Fiber: 2 g, Sugar: 2.5 g


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93 comments on “Savory Zucchini Asiago Tomato Scones”

  1. Avatar photo
    Christina Union

    Hi Gina,

    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?

  2. 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

  3. Avatar photo
    Hannah Williams

    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.

  4. Avatar photo
    Michelle Zelek

    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!!!

  5. Avatar photo
    Farah Alam-Lopez

    Hi Gina.
    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?

  6. This looks delicious. Are you using sun dried tomatoes in oil?

    Am making the blueberry scones now and found this recipe that I need to make. 

  7. This scone was a perfect marriage of savory flavors, and went superbly with Gina’s Tomato Bisque.

  8. Made these tonight and they were a big hit. Swapped out the rosemary for fresh Italian oregano because we are not big rosemary fans. Had to cook for about 8 minutes longer than said but this may be due to the fact that I baked them in a 12” cast iron skillet. Fab recipe thanks a bunch.

  9. These are fantastic! The dough is pretty wet, so you need a bit more flour when you’re kneading and putting on the sheet pan. I cooked these on my pizza stone. I did need to cook them quite a bit longer to get just the right amount of color. Will definitely make them again!

  10. Oh, I would love to make these but fear I would eat the whole pan.  Hmmm, time to invite friends over to eat them!

  11. Been wanting to make these for awhile because I love a savory breakfast. So glad I did! They were phenomenal. My husband was raving about them! Can’t wait to make again! Maybe I will play with some more savory ingredients! We have been eating Skinnytaste recipes pretty exclusively for about 2 years now and we have loved everything we’ve made! Thank you!

  12. How do you think parmesan cheese would taste instead of  asiago?  That’s what i have in hand. 

  13. I really would like to try this recipe but I follow the Wheat Belly lifestyle and cannot have white/ wheat flour of any kind, could I use almond or some other nut flour, please guide me as to what the best flour to use as I really want to try these soon since I have tons of Zucchini to use, thank you

  14. These were good but the dough was insanely gooey. It basically melted into a flat mess on the counter until I added one whole cup extra flour. I double checked the ingredients. I followed the recipe exactly. So obviously cooking time was way increased. 

  15. Tried these savory scones for the first time and they were a big hit! I didn’t change much but I did find Asiago cheese combined with rosemary at my local Trader Joes so I used that. I didn’t add any additional rosemary. The other change I made was I used 1.5% buttermilk since I found it at my local store. These scones were delicious and made my house smell like pizza! Great recipe Gina! 

  16. I made these to go with a roasted red pepper soup tonight, and they were fantastic! They smelled SO GOOD when I took them out of the oven, and they look beautiful with the color from the zucchini and tomatoes. My dough came out a bit stickier than yours, but I just kept my hands well-floured while I handled it and didn't have any problems. My husband even liked them, and he hates tomatoes and zucchini. Thanks for the recipe!

  17. I made these for a dinner party and everyone raved over them. I substituted fresh oregano for rosemary, since my rosemary bush was a bit denuded, and that flavor also worked nicely. You could probably use almost any fresh savory herb. This would be a great sandwich base if cut a little larger…..

    1. Avatar photo
      Sheree Baldwin

      Did you freeze any? I am thinking of freezing and reheating in the oven. Do you think this can be done?

  18. They are in the oven and smell amazing – but I'm confounded. My dough came out extremely sticky, and it's taking MUCH longer to cook through. I followed the recipe exactly – squeezing the life out of the zucchini and everything. Not sure what I've messed up. I hope they taste as fantastic as they smell, and the longer baking time doesn't mess anything up.
    Any clue what I might have done wrong?

  19. Oh my goodness!!!! This is SO good!!! It my 1st time making a savory bread. It was moister than breakfast scones that I've had and very pretty with red tomatoes, and green zucchini and rosemary. The house smells heavenly. I'm now eating a piece with butternut apple soup. I'm ready for Fall!!!

  20. I always cant get enough of savour scones recipe! This is a good one! xx

  21. I made these yesterday and they turned out delicious. I had a hard time straining the zucchini so I salted them to let the moisture out and then strained them with my hands. The result was moist tasty scones that are reminiscent of pizza! Thanks for sharing!

  22. Avatar photo
    Caitlin Murdock

    I made these last night, or at least I attempted to. I tried to halve the recipe and it was not a good idea. My dough turned out extremely gooey and then I had to add so much flour to bring it together that they turned out dry and tasteless. However, the tomato bisque turned out great! My husband loved it and requested that I make it again "on a fall day." Perhaps I will try the scones again and follow the directions this time!

  23. Avatar photo
    Bethany Costilow

    I made these yesterday for brunch and my boyfriend and I just went NUTS for them! So flavorful and delicious. I paired them with baked eggs and wilted spinach for an out-of-site meal! Thank you for the recipe!

  24. This is delicious! I made it tonight, and I really want to have another slice for dessert! I couldn't find whipped better in the store, so I just did a half stick of butter and cut it in. I think it worked really well. We have fresh rosemary growing out in our garden, and I used a whole bunch of that, too. The house smells wonderful. Thanks for the recipe!

  25. Could I eliminate the all purpose flours and use almond flour or soy flour instead? Wondering how it would affect the texture, taste, and don't know if the measurements should vary. Would have to figure that out.

  26. Thank you so much for listing the weights of some of the ingredients! It is so much more accurate, especially for "fluffy" stuff like shredded cheese.

  27. I made these last night to go with a creamy tomato soup and they were delicious! I had another one for breakfast this morning 🙂 I had to let them cool before eating though – they tasted very spongy when they first come out of the oven. However, I accidentally used just an egg white (no yolk) in the dough so perhaps that changed the texture. I prefer them at room temperature.

    I found a dehydrated buttermilk mix to use so I wouldn't waste so much of an unused carton of these, which seemed to work well.

    1. Avatar photo
      Georgette Sorensen

      I use buttermilk in some recipes and find that I have a lot of unused liquid left in the carton so I freeze it in an empty ice cube tray and then pop them in a freezer bag for when I need it.

  28. Avatar photo

    G'day! This looks gorgeous true!
    I now have this on my list to do! Thank you!
    Cheers! Joanne
    What's On The List

  29. Avatar photo
    Jessica @ Barefoot by the Sea

    Looks amazing! I pinned them and hope they are as yummy as they look! 🙂 Thanks Gina!

  30. I love this idea! And the flavor variations for savory scones could be endless! Do you recommend any certain type/brand of whipped butter?

  31. Wow, I'm making an unscheduled trip to the grocery store tonight to get the ingredients for these!

    What kind of buttermilk do you use? I've seen regular or reduced fat at the store. One friend recommended buying dehydrated buttermilk since it's so hard to use a whole container of it. Have you tried that?

    Also, for anyone that is wondering, you can make sun dried tomatoes yourself! I use cherry tomatoes – slice in half and place on a lightly sprayed baking sheet cut side up, spray the tops, then roast in the oven at 225 for 1.5 hours. If you use regular tomatoes than the roasting time will be much longer.


  32. 1. how do you shred zucchini?
    2. do you think these can be baked then frozen? it works wonders on your cheddar & garlic biscuits…
    3. fresh or dried rosemary? what's the conversion for dried?

    These look delicious and I want to try them! And I have buttermilk (for once) so this is PERFECT timing – if I can freeze them lol

    1. You can shred zucchini using a cheese grater, or grating attachment on a food processor.

      conversion for fresh vs. dried is usually half (half dried for what you would use fresh)

  33. Avatar photo

    Yummm! Ive just recently had to go gluten free, do you have any suggestions on a flour that I could use that would work for gf? Love your site, always recommending it.

  34. Avatar photo

    These sound really good. One it 1 cup shredded zucchini before squeezing out all the moisture? thanks.

  35. This sounds really good But a have two questions. Can stick butter be used instead of whipped(I figured 1/3 cup equivalent)? Can regular whole wheat flour be used instead of white? Thanks!

    1. Avatar photo
      Skinnytaste Gina

      Yes, regular whole wheat is fine, I just prefer the taste of white whole wheat. If you use stick butter, use 1/4 cup, but the n.i. will change slightly.

  36. Avatar photo
    Melissa at HOUSEography

    Have you ever tried these in the food processor… I know a lot of people swear by it for pastry.

    1. I only use the food processor for scones, way less mess and fast. Put your dry ingredients in first then the cold butter, pulse until grainy then add the veggies,mix, then add the liquid and pulse until it makes a ball. Dump out onto your floured surface and you're good to go. Hardly messy.

    2. I tried this with the apple scones and it went really badly because the food processor blended the apples and made the dough way to wet. I feel like with this recipe a similar thing would happen with the zucchini. Two knives works perfectly if you don’t have a pastry cutter.

  37. Avatar photo
    Chris Scrappin and Stampin in Texas

    Hmmm might have to make this for our potluck next week. sounds yummy and simple 🙂