Friday, March 28, 2014

Zucchini, Tomato, Asiago Cheese Scones

I made these scones for our monthly baking group Kneading Bakers. It was Megan's turn to suggest a recipe and Megan picked scones for the month of March. She asked us to bake either sweet or savory scones.


Her sweet and savory versions had asiago cheese. I chose the savory ones and tried to find a recipe with asiago cheese. I found this recipe on the blog written by Gina Homalka. Please do visit her blog. She has a lot of interesting recipes. I adapted the scones to suit the taste of my family.

Today it was cold and raining so served the scones with a large pot of soup. They were a hit and were all gone by the end of the meal.

You will need
1 large egg
3/4 cup buttermilk
1 cup whole wheat bread (I used chapati flour)
1 cup all purpose flour
1 1/2 tsp. salt
1 tbsp. baking powder
1/4 cup butter
1 cup zucchini, shredded
2/3 cup Asiago cheese, shredded
2/3 cup sun dried tomatoes, shredded (I used the packet from Trader Joe's)
1 tbsp. thyme

Preheat oven to 375 F. Oil a baking sheet and keep aside.
Using a paper towel squeeze out the juice from the shredded zucchini. Cut the sun dried tomatoes into small pieces.


Whisk together the buttermilk and eggs.


Sift the flours, the salt and baking powder into a mixing bowl. Cut the cold butter into small pieces and cut it into the flour to get a crumbly texture.


To the flour add the vegetables, cheese and thyme.


Mix in the wet ingredients to form a dough. Transfer the contents to a floured working surface. Fold the dough in half and press down. Rotate it by 90 degrees and fold in half again. Repeat two more times. Transfer the dough to the greased baking sheet and press down to form a large circle of less than an inch in thickness. Cut it into wedges using a pizza cutter. I got 8 wedges. Leave the wedges in the circle.


Bake for 20-25 minutes. There should be some oven rise. Rotate the sheet and bake for another 5 minutes.


Pull the wedges apart and serve hot.


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