Zucchini Asiago Tomato Scones

By sheilaolim

Servings: 12 • Size: 1 scone • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 141.5 • Fat: 5 g • Carb: 18.5 g • Fiber: 2 g • Protein: 6 g • Sugar: 2.5 g
Sodium: 380 mg • Cholest: 27 mg

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

Preparation

Step 1

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.