Savory Zucchini Asiago Tomato Scones Recipes

SAVORY ZUCCHINI ASIAGO TOMATO SCONES RECIPE

Steps:

• Preheat the oven to 375 degrees 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 to 22 minutes, depending on your oven.
• Serve warm.