Savory Zucchini Asiago Tomato Scones

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. Almost smells like pizza when it comes out of the oven!

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

Servings: 12  • Size: 1 scone  • Points +: 4 pts • Smart Points: 5

Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g

Sodium: 380 mg • Cholest: 27 mg

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

Directions:

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.