http://www.macfixer.co.uk/?veselowivem=%D9%87%D9%84-%D8%AA%D8%B1%D8%BA%D8%A8-%D9%81%D9%8A-%D9%83%D8%B3%D8%A8-%D8%A7%D9%84%D9%85%D8%A7%D9%84-%D8%A7%D9%84%D8%A2%D9%86&93a=8a Happy Friday, friends!! It was my pleasure to host the What’s Baking group this month, and I chose Scones: Sweet or Savory as the theme. I love, love, love scones! I’ve made a couple in the past, of the fruity and savory variety, and when I saw this one on Pinterest awhile back, I knew I had to make it!
binäre option broker paysafecard Ingredients
- 3/4 cup cold buttermilk
- 1 large egg
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 Tbsp baking powder
- 3/4 tsp kosher salt
- 1/4 cup chilled whipped butter (must be cold), cut into small pieces
- 1 large zucchini, shredded (about 1 cup)
- 2-1/2 oz Asiago cheese, shredded
- 2/3 cup sun dried tomatoes, minced
- 1-1/2 Tbsp rosemary, chopped
- cooking spray
Viagra billigt på nätet Preparation
- Preheat the oven to 375°F and line a large baking sheet with foil. Spray with cooking spray and set aside.
- In a medium bowl, whisk together the buttermilk and the egg.
- In the bowl of a stand mixer (or a large bowl), stir together the flours, baking powder, and salt.
- Squeeze all the excess moisture from the shredded zucchini using paper towels and place in a bowl. Add the sun dried tomatoes, Asiago cheese, and rosemary. Stir to combine.
- Add the chilled butter to the flour mixture and cut in with the paddle attachment if using your stand mixer, or a pastry blender or two knives if using a large bowl, until the mixture resembles coarse meal.
- Add in the cheese, zucchini, sun dried tomatoes and rosemary, mixing on low speed until just combined. Then, add the milk and egg mixture, mixing on low, just until moist. Be sure not to over-mix!
- Scoop the dough out of the bowl onto a lightly floured surface and knead lightly, four times.
- Place the dough onto the prepared baking sheet and form into a 10-inch circle, about 3/4″ thick. If it is too sticky, you can sprinkle a little flour on top. Use a sharp knife and cut the dough into 12 wedges all the way through.
- Spray a light mist of cooking spray over the top and bake for about 22-24 minutes, until golden brown and a toothpick inserted comes out mostly clean (basically so that the dough doesn’t still look/feel “sticky”). Serve warm.