Savory Zucchini Asiago Tomato Scones
User Reviews
5
Savory Zucchini Asiago Tomato Scones
Description
The recipe combines white whole wheat and all-purpose flours with baking powder and salt, cut with cold butter to create a coarse meal texture. Shredded zucchini is thoroughly drained to prevent sogginess before mixing with Asiago cheese, minced sun-dried tomatoes, and chopped rosemary for savory flavor and moisture. The wet ingredients, buttermilk and beaten egg, are then stirred in to form a dough.
The dough is lightly kneaded and shaped into a 10-inch circle, then cut into 12 wedges before baking at 375°F. The use of buttermilk adds tenderness and a slight tang, while cold butter ensures flakiness. The scones bake golden with moist interiors punctuated by the cheese and vegetable flavors.
These scones pair well with eggs or soup and are suitable for brunch or a savory snack. The balanced seasoning and combination of fresh and dried ingredients create complexity without heaviness.
Ingredients
- 3/4 cup buttermilk cold
- 1 egg beaten, large
- 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 butter must be cold, cut into small pieces, chilled, whipped
- 1 cup zucchini squeezed of all moisture, shredded
- 2.5 oz Asiago cheese (shredded)
- 2.75 oz sun-dried tomatoes just under 2/3 cup, minced
- 1-1/2 tbsp rosemary (chopped)
- cooking spray
- 1 egg beaten, large, white
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 Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1415 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 141.5kcal | 7% |
| Carbohydrates | 18.5g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 380mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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