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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.

Savory Zucchini Asiago Tomato Scones

5 from 7 votes
4
Cals:141.5
Protein:6
Carbs:18.5
Fat:5
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 mins
Total: 1 hr
Yield: 12 servings
Serving Size: 1 scone 

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

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. 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. 

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

  3. 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.

  4. 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!

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

  6. 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!

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

  8. 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

  9. 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. 

  10. 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! 

  11. 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!

  12. 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?

  13. 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?

  14. 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!!!

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

    http://www.danceonflour.com/