So I’m not sure how appropriate it is to call these scones but they sure are delicious! I ended up finding this recipe after discovering that my boyfriend had a container of buttermilk that was going to need to be used within the next two weeks. While I do love my Irish Soda Bread, I wanted to try and find something different that would use the buttermilk. They use the same elements as a traditional scone but they don’t have the same flakiness, I believe this is due to the zucchini. I made these over the past weekend and loved how much it tasted like pizza. I’ve only ever made one other savory scone and wasn’t quite sure how these would turn out. They were more of a hearty scone, probably due to the massive size of most of them and would make a good breakfast or lunch. They are slightly complicated so only attempt if you’ve had a little bit of experience with pastry or biscuits.

These are absolutely packed with flavor, from the zucchini to the sun dried tomatoes to the massive amount of grated Asiago!!! There are several technical pitfalls in this recipe and I was unable to avoid some of them but they still came out delicious! One issue is with the zucchini. While it makes a hearty addition to the scones and adds moisture, zucchinis add wayyyyy too much moisture most of the time. I squeezed out a great deal of moisture with a french press but I could have squeezed out even more. I found that the french press worked well but that I should have put the shredded zucchini inside the press in much smaller batches. You simply cannot get all the moisture out if you have too much in there. The other issue I had was underestimating how much dough this recipe makes. When I originally read about this recipe in the Skinnytaste blog, I thought it would make 12 mini scones. Oh boy, I was wrong on that! It makes 12 full size (generously portioned) scones and I really should have used a bigger mixing bowl. A food processor also really helps in this situation. I used to to both shred the zucchini and cut the butter into the dry ingredients. If you don’t have one, this can be done by hand so don’t get discourage but it will take a bit longer.

Savory Zucchini Scone Recipe

• 3/4 cup cold buttermilk (I use low-fat but I’m not sure how much it matters here)
• 1 large egg, beaten
• 1 cup All Purpose flour
• 1 cup Whole Wheat flour (You could use only All Purpose but I like the whole wheat)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/4 cup or 4 tablespoons butter, cold and cut into small pieces
• 1 cup shredded zucchini, squeezed of moisture
• 2 ounces Asiago cheese, shredded (Could substitute Pecorino Romano or Parmesan)
• 2.75 ounces sun dried tomatoes, minced (about 2/3 cup)
• 1 1/2 tablespoons fresh rosemary, chopped
• Extra buttermilk to coat

1. Preheat oven to 375F. Spray baking sheet with non-stick or line a baking sheet.
2. Combine the buttermilk and egg in a bowl, stirring with a whisk.
3. Combine flours with baking powder and salt, stirring with a whisk.
4. In a separate bowl, combine zucchini, sun dried tomatoes, cheese, rosemary and set aside.
5. Cut in chilled butter into the dry ingredients, by hand or using a food processor until it looks like coarse meal.
6. Gently fold in the ingredients from step four. Make a well in the middle of the dough and add the buttermilk mixture.
7. Fold the mixture together until it starts to come together then turn out onto a floured surface. Knead lightly then form into a 10″ circle.
8. Cut into 12 wedges and brush lightly with buttermilk on the top of each wedge. Place on the lined sheet and bake 25-30 (up to 35) minutes.
9. Remove from oven and let cool. Eat warm and enjoy!