Ingredients:

  • All-purpose flour — 2 1/2 cups (312 g)
  • Baking powder — 1 tablespoon (12 g)
  • Granulated sugar — 1 tablespoon (12 g)
  • Fine sea salt — 1 teaspoon (6 g)
  • Freshly ground black pepper — 1/2 teaspoon
  • Unsalted butter, very cold and cut into 1/2-inch cubes — 6 tablespoons (85 g)
  • Asiago cheese, finely grated — 1 cup (100 g)
  • Zucchini, medium — 1 (about 200 g), grated and squeezed dry (about 3/4 cup packed)
  • Sun-dried tomatoes, drained and finely chopped (if oil-packed, pat dry) — 1/3 cup (50 g)
  • Fresh basil or chives, chopped (optional) — 2 tablespoons
  • Large egg — 1 (for dough)
  • Heavy cream (or buttermilk for tang) — 3/4 cup (180 ml)
  • Egg for egg wash — 1 large, beaten with 1 tablespoon water (optional)
  • Extra grated Asiago for sprinkling (optional) — 2 tablespoons

Instructions:

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment and chill a metal bowl if desired.
  2. Grate the zucchini and place in a clean tea towel or cheesecloth. Squeeze out as much moisture as possible and measure about 3/4 cup packed squeezed zucchini.
  3. Whisk together the all-purpose flour, baking powder, granulated sugar, fine sea salt, and freshly ground black pepper in a large bowl.
  4. Add the very cold cubed butter to the flour mixture. Cut the butter into the flour with a pastry cutter, two knives, or pulse briefly in a food processor until pea-sized pieces remain and the mixture resembles coarse cornmeal.
  5. Stir in the finely grated Asiago, chopped sun-dried tomatoes, and chopped basil or chives (if using) until evenly distributed.
  6. Whisk the egg and heavy cream (or buttermilk) together in a measuring cup. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until a shaggy dough forms. Fold in the squeezed zucchini until just combined; do not overmix.
  7. Turn the dough onto a lightly floured surface and gently pat into a 7–8 inch (18–20 cm) round about 1 to 1¼ inches (2.5–3 cm) thick. Cut into 8 wedges or use a 2 3/4– to 3-inch cutter for rounds. Transfer wedges to the prepared baking sheet, spacing about 1 inch apart. Optionally brush tops with the beaten egg wash and sprinkle with extra grated Asiago. Chill in the fridge for 10–15 minutes to firm.
  8. Bake at 425°F (218°C) for 18–22 minutes, until tops are golden brown and edges are firm. A toothpick inserted into the center should come out mostly clean.
  9. Transfer scones to a wire rack and cool for about 10 minutes before serving. Best served warm.