Savory Zucchini Asiago Tomato Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 139.2
- Total Fat: 5.3 g
- Cholesterol: 27.6 mg
- Sodium: 345.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.0 g
- Protein: 4.4 g
View full nutritional breakdown of Savory Zucchini Asiago Tomato Scones calories by ingredient
Introduction
from Skinnytaste: http://www.skinnytaste.com/2013/07/savory-zucchini-asiago-tomato-scones.html from Skinnytaste: http://www.skinnytaste.com/2013/07/savory-
zucchini-asiago-tomato-scones.html
Number of Servings: 12
Ingredients
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.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user MENAGERIE56.
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.
Serving Size: 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user MENAGERIE56.