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savory zucchini asiago tomato scones


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Prep Time: 35 minutes

Total: 60 minutes

Servings: 12

Cost: $3.54 /serving


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Step 1

Preheat the oven to 375°F.

Step 2

Combine the buttermilk and egg in a medium bowl, stirring with a whisk.

Step 3

Spray baking sheet with cooking spray.

Step 4

Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.

Step 5

Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed.

Step 6

In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.

Step 7

Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Step 8

Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.

Step 9

Add milk mixture, stirring just until moist, without overworking the dough.

Step 10

Place dough onto a floured surface and knead lightly four times with floured hands.

Step 11

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.

Step 12

Using a knife, cut dough into 12 wedges all the way through.

Step 13

Brush egg white over dough.

Step 14

Bake until golden, about 20 - 22 minutes, depending on your oven.

Step 15

Serve warm.