savory scone recipe

Light and biscuit-like savory scones made with a blend of whole wheat and white flour, shredded zucchini, sun dried tomato, Asiago cheese and fresh rosemary. Almost smells like pizza when it comes out of the oven!

Savory Zucchini Asiago Tomato Scones

buttermilk

white whole wheat flour (recommend: King Arthur)

all purpose flour (recommend: King Arthur)

tbsp baking powder

tsp kosher salt

butter

zucchini (squeezed of all moisture)

2.5 oz Asiago cheese (shredded)

rosemary (chopped)

cooking spray

egg white (beaten)

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.

These scones have a dark-golden and crunchy outer crust. They are tender, moist and buttery on the inside. Plus you can easily adapt this recipe with your favorite add-ins.

How To Make The BEST Scones

(315 grams) all-purpose flour,

tbsp (for savory) sugar

tsp (for savory) salt

(167 milliliters) cold buttermilk,

tsp vanilla (for sweet only)

In a large bowl, toss together the flour, sugar, baking powder and salt.

Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Mix in any add-ins at this step if using.

In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).

Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.

Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you&#8217;re kneading). It doesn&#8217;t have to be smooth. Rough and shaggy is good.

Pat out into a 5&#8243; circle if making plain scones, or 6&#8243; circle if you have incorporated any add-ins.

Cut into 8 wedges and place 2&#8243; apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.

Brush the tops of the scones with more buttermilk and bake for about 20 minutes or until golden brown.

Great, easy to follow recipe! I used it to make chocolate chip scones yesterday, and they came out so good I just had to make more scones today. This time I added raspberries, blueberries and white chocolate like yours - they are fantastic. Golden brown and crispy on the outside, fluffy and moist on the inside. This is the perfect scone recipe and I'm going to use it many more times in the future!

This is truly THE BEST scone recipe ever! I bake them on two sheets stacked to keep the bottoms from burning and they come out perfect every time. 

I'd like to use pumpkin next but I'm not sure how to incorporate such a wet ingredient - any suggestions?

These scones are just wonderful. Easy to make and just perfect!

I made sweet scones with two cups of frozen cranberries and the zest from one lemon, and they turned out FABULOUS!!  The recipe is so easy!!  This is my second batch of scones ever, and I’m so happy I found your recipe.  Unfortunately, I used a different recipe (which I’ve since deleted) the first time I made scones and the difference was night and day.  I can’t wait to try other variations (cherry almond is next), as well as some savory ones. Thanks for sharing the recipe!! 

I made your berry scones and they were so good!!!  I was so impressed with myself.  I could have left them in the oven just a few minutes more, just to get them super crunchy on the outside, but they were so moist.  

Wonderful recipe! Easy to follow and they turned out amazing! For my sweet scones I used blackberry, lemon zest, and English Breakfast Tea! They were a hit!

Delicious scones! This recipe is a keeper!

https://content.jwplatform.com/videos/dqBotWaF.mp4

Crispy on the outside, moist and tender chocolate chip scones.

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Savory Zucchini Asiago Tomato Scone...

How To Make The BEST Scones

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