Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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!
Prep Time:
35
minutes
mins
Total Time:
1
hour
hr
Yield:
12
servings
Course:
Breakfast, Brunch, Snack
Cuisine:
Italian
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.
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
- WW Points:
4