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What’s Baking: Zucchini, Asiago, Sun Dried Tomato Scones

October 25, 2013 by Jaida Leave a Comment

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!

Zucchini Asiago Tomato Scones
I have also been wanting to experiment in baking with whole wheat flour, so this was the perfect segway into that. Chock full of veggies and cheese, this savory scone is perfect for a quick breakfast on the go, or part of a weekend brunch. With the holidays coming up, this would be a great addition to the menu if you have guests staying over! I definitely recommend eating them warm, even if you have to nuke them for 20 seconds. Much better soft and warm!
Stay tuned for the round-up of all the participants contributions to this month, at the beginning of November!
Zucchini, Asiago, and Sun Dried Tomato Scones
Source: Skinny Taste

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

Preparation

  1. Preheat the oven to 375°F and line a large baking sheet with foil. Spray with cooking spray and set aside.
  2. In a medium bowl, whisk together the buttermilk and the egg.
  3. In the bowl of a stand mixer (or a large bowl), stir together the flours, baking powder, and salt.
  4. 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.
  5. 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.
  6. 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!
  7. Scoop the dough out of the bowl onto a lightly floured surface and knead lightly, four times.
  8. 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.
  9. 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.

Filed Under: Bread, Breakfast, Vegetarian Tagged With: Asiago, Scones, Sun-dried Tomatoes, Vegetarian, Zucchini

Previous Post: « Pork Tenderloin with Balsamic-Strawberry Sauce
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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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