Savory Zucchiniasiago Tomato Scones
Quick Hook
Savory Zucchini Asiago Tomato Scones are my go-to brunch flex.
Ever had a scone that tastes like a cheesy biscuit? Oh my gosh, this does.
The punchy Asiago Cheese and tangy Sundried Tomatoes steal the show.
Fun fact: scones come from Scotland originally. I love that.
This Zucchini Tomato mix keeps them moist. Texture is buttery and flaky.
Brief Overview
These Tomato Scones borrow from British teatime. They feel both classic and modern.
Difficulty sits at medium, honestly. Watch butter temperature and zucchini moisture.
Prep takes about 20 minutes active. Chill for 15 minutes, then bake.
Bake at 425° F ( 218° C) for 18 22 minutes until golden.
One batch yields 8 scones. Serve warm with butter or a salad.
Main Benefits
Top health win is zucchini. It adds moisture and fiber.
You get veggie goodness without veggie guilt. Zucchini keeps calories down.
Asiago adds protein and a nutty, sharp note. That salty tang matters.
Perfect for lazy weekend brunch. Also great for picnic lunches.
These are ideal as savory brunch scones with zucchini and eggs.
I once packed them for a hike. They survived and tasted amazing.
What makes this recipe special is balance. Zucchini Asiago scones recipe blends textures.
Cheesy sun-dried tomato scones deliver acid, salt, and cream.
The sun-dried tomatoes avoid soggy pockets. Pat them dry first.
You get buttery flaky savory scones with cheesy pockets.
Honestly, bliss.
Pro tip from my kitchen fail file: squeeze the zucchini hard.
I once ignored that step. The dough was gummy and sad.
Keep the butter cold. Chop quickly and fold gently. Don’t overwork.
Variations are fun and easy. Swap Asiago for sharp cheddar.
Or add herbs for zucchini scones with herbs and lemon zest.
Try fresh cherry tomatoes for a brighter pop instead of sundried.
Ingredients
Ready to bake? Grab the flour, baking powder, eggs, cream, Asiago, zucchini, and sundried tomatoes.
Ingredients & Equipment
Here’s everything you need for Savory Zucchini Asiago Tomato Scones. I always keep a list on the fridge. It saves me from frantic grocery runs.
Main Ingredients
For the scone dough:
- All-purpose flour — 2 1/2 cups (312 g) . Use fresh flour.
- 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, 1/2-inch cubes — 6 tablespoons (85 g) .
- Asiago cheese, finely grated — 1 cup (100 g) . Look for aged Asiago. It should smell nutty.
- Zucchini, medium, grated and squeezed dry — 1 (about 200 g) (yields ~ 3/4 cup packed).
- Sun-dried tomatoes, drained and finely chopped — 1/3 cup (50 g) . If oil-packed, pat dry.
- Fresh basil or chives, chopped (optional) — 2 tablespoons .
Wet ingredients / finish:
- Large egg — 1 for dough.
- Heavy cream or buttermilk — 3/4 cup (180 ml) .
- Egg wash (optional) 1 large egg beaten with 1 tablespoon water.
- Extra Asiago to sprinkle — 2 tablespoons (optional).
Quality tips: buy firm, unblemished zucchini. Choose aged Asiago for bite. Use sun-dried tomatoes that smell bright, not musty.
Seasoning Notes
Essential combo: sea salt, black pepper, and Asiago. Add garlic powder sparingly. Fresh chives or basil brighten flavors. For umami, a pinch of smoked paprika helps.
Lemon zest lifts richness. Substitutions quick list: Asiago → Parmesan or sharp cheddar. Heavy cream → buttermilk or whole milk.
Sun-dried tomatoes → roasted red pepper. A little salt goes a long way. Taste your cheese first.
Equipment Needed
Essential tools only:
- Box grater or food processor.
- Pastry cutter or two knives.
- Mixing bowls.
- Parchment lined baking sheet.
- Wire rack.
- Measuring cups and kitchen scale (recommended).
Common household alternatives:
- Use a fork if no pastry cutter.
- A clean tea towel works to squeeze zucchini.
- Baking sheet without parchment is fine. Grease lightly.
Quick note from me: Oh my gosh, I once skipped squeezing zucchini. Disaster. Learn from me. Chill the shaped dough 10 15 minutes .
Preheat oven to 425° F ( 218° C) for best rise.
Cooking Method
As Julia Child said, No one is born a great cook, one learns by doing. I learned by squishing soggy zucchini out of dough.
Honest mistake. These tips keep your Savory Zucchini Asiago Tomato Scones perfect.
Prep Steps
Essential mise en place: grate zucchini and Asiago, cube very cold butter, chop sun-dried tomatoes, whisk egg and cream. Keep ingredients measured and within arm’s reach.
Time saving organization tips: grate both zucchini and cheese on the same board. Use a chilled bowl for the dry mix. Work fast. Keep the oven set and parchment ready.
Safety reminders: handle the box grater carefully. Beware of hot pans. Let scones rest briefly before slicing. Never rush removing scones from a hot sheet.
step-by-step Process
- Preheat oven to 425° F ( 218° C) and line a sheet.
- Grate zucchini; squeeze until dry. Combine dry ingredients.
- Cut cold butter into flour until pea-sized. Stir in Asiago and tomatoes.
- Mix egg and 3/4 cup cream ; fold into dry mix. Add zucchini, just combine.
- Pat dough to a 7 8 inch disk. Cut into 8 wedges. Chill 10– 15 minutes .
- Brush with egg wash if you like. Bake at 425° F ( 218° C) for 18– 22 minutes .
- Cool on a rack 10 minutes before serving.
Visual cues for doneness: tops should be golden. Edges feel firm. A skewer poked into the center comes out mostly clean. The crumb stays flaky, not gummy.
Critical temperature points: oven at 425° F ( 218° C) for oven spring. Chill dough 10– 15 minutes to firm butter.
Pro Tips
Use a towel to squeeze zucchini hard. Keep butter tiny and cold. Fold, don’t knead. These give buttery flaky layers.
Common mistakes: overworking dough. Not removing zucchini moisture. Warm butter. All make dense scones.
make-ahead options: form wedges, freeze raw on a tray. Then bake straight from frozen; add +4– 6 minutes to bake time.
I love these as Tomato Scones for brunch. The mix of Asiago Cheese , sundried tomatoes, and herbs makes them true cheesy sun-dried tomato scones. Try them warm with butter. You’ll smile.
Serving Suggestions
If you make my Savory Zucchini Asiago Tomato Scones, serve them warm. They pair great with a crisp green salad. Think baby arugula and lemon vinaigrette.
For brunch, split a scone. Add scrambled eggs and a slice of prosciutto. These Tomato Scones also shine with a smear of herbed butter.
Honestly, I once served them with chilled Prosecco. Guests went quiet. True story. These Savory Scones feel fancy but are easy.
Storage Tips
Cool completely before storing. Place in an airtight container. Store in the fridge up to 3 days.
To freeze, wrap individually in parchment. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat in a 350° F oven for 8– 10 minutes. Or microwave 20 30 seconds. For extra flakiness, finish under a broiler for a minute.
Variations
Want a diet tweak? Swap heavy cream for low-fat buttermilk. It keeps tang but cuts calories.
For gluten-free, use a trusted 1:1 gluten-free flour blend. Add 1 teaspoon xanthan gum if needed.
Seasonal swaps work wonders. Replace sundried tomatoes with halved cherry tomatoes. Or add roasted red pepper. This turns them into Cheesy sun-dried tomato scones or a bright Zucchini Tomato version.
Try herbs. Add basil or chives. You get Zucchini scones with herbs. They become savory brunch scones with zucchini.
Nutrition Basics
Each scone is about 390 calories. Expect roughly 9 10 g protein and 25 g fat. Sodium varies with Asiago Cheese saltiness.
Key benefits? Zucchini adds moisture and vitamin C. Asiago adds calcium and protein. Sun-dried tomatoes bring antioxidants.
A little stat: people who eat a savory breakfast feel fuller longer. That’s why savory scones are genius.
Final thoughts
I learned one hard lesson. Squeeze zucchini dry or you get soggy dough. Cold butter is your friend too. Chill the dough for 10– 15 minutes before baking.
These buttery flaky savory scones reward the patience. Try the Zucchini Asiago scones recipe this weekend. You’ll be glad you did.
Frequently Asked Questions
What are Savory Zucchini Asiago Tomato Scones and what do they taste like?
Savory Zucchini Asiago Tomato Scones are flaky, biscuit like quickbreads studded with grated zucchini, sharp Asiago cheese and tangy sun-dried tomatoes. They have a crisp golden exterior and a buttery, open crumb with salty, nutty cheese notes and a subtle, moist zucchini background great warm for brunch or alongside a salad.
How can I stop my scones from getting soggy from the zucchini?
Squeeze the grated zucchini really well in a clean tea towel or cheesecloth until nearly dry this is the single biggest fix for soggy dough. If you’re worried about extra moisture, pat sun-dried tomatoes dry, reduce the cream by a tablespoon or two, or briefly salt the zucchini and drain then pat before mixing.
Can I make these scones ahead, and what’s the best way to store and reheat them?
Yes cool completely, then refrigerate for up to 3 days or freeze for up to 3 months (wrap tightly or use an airtight container). Reheat frozen or chilled scones in a 350°F (175°C) oven for 8 12 minutes until warmed through to restore crisp edges; microwaving is faster but will soften the crust.
What are easy swaps or variations for Savory Zucchini Asiago Tomato Scones?
Swap Asiago for sharp cheddar, Parmesan or Pecorino for different savory tones, or use buttermilk instead of cream for extra tang. Try fresh halved cherry tomatoes and lots of basil for a brighter take, add lemon zest and mixed herbs for a fresher profile, or use a gluten-free 1:1 flour blend (add xanthan gum if needed).
Why did my scones turn out dense and how can I fix that next time?
Dense scones usually come from overworking the dough, warm butter, or not enough leavening handle the dough gently, keep butter in visible pea-sized bits, and fold just until combined.
Also check your oven temperature with an oven thermometer (too low prevents proper rise) and measure flour by weight or spoon and-level to avoid packing too much flour.
Are these scones healthy what should I know about nutrition and sodium?
Per the recipe, each scone is fairly rich (roughly ~390 kcal, ~25 g fat and ~600 900 mg sodium depending on cheese and salt), so they’re best enjoyed as part of a balanced meal.
To lighten them, use buttermilk or lower-fat dairy, cut back a little on the cheese, choose a lower-sodium cheese, and serve with a big salad or fresh fruit to round out the plate.
Savory Zucchiniasiago Tomato Scones
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 390 kcal |
|---|---|
| Protein | 9 g |
| Fat | 25 g |
| Carbs | 36 g |
| Fiber | 2 g |
| Sugar | 3-4 g |
| Sodium | 600-900 mg |
