It’s no secret that I love sweet scones. They are hearty, bready, and all around delicious. I’ve featured two sweet scones on my blog back in November (Pumpkin Scones with Spiced Glaze and Blueberry Scones). Both were a hit, and definitely on the “must repeat” list. However, scones are too delicious to only be sweet. So for this week’s soup, I wanted to make a delicious savory scone to go with it. Because what’s a soup without a hearty piece of bread for dipping?
These scones are amazing. They are moist, dense, and hearty. The sun dried tomatoes and rosemary go perfectly together. The cheese adds a wonderful, melty flavor to the scones. The zucchini adds moisture to the scone instead of oil. If you aren’t a fan of sun dried tomatoes, you can definitely leave them out. These would be delicious with or without, but the sun dried tomatoes add a nice texture and flavor. I used extra sharp white cheddar and Parmesan cheese in these. You can use any cheese you like. Also, I made these in a food processor. However, I know not everyone has a food processor. But everyone should be able to make these, so I put the instructions in on how to do these by hand mixing. I put the food processor instructions in the “Helpful Tips” section. So you can do this recipe either way! The pictures are obviously from my food processor, but I’ll include the detailed step-by-step in the descriptions.
The first step is to combine the milk and vinegar together in order to make a homemade buttermilk. You can always buy buttermilk, but I don’t use it enough to make that useful for me. So I make my own! It’s super easy and takes 5 minutes. Once you do that, mix the milk mixture and 3 tablespoons liquid egg whites together. Then combine flour, baking powder, and salt together. Next, cut in the cold margarine. You can do this in a few ways. I used a food processor; you can also use a pastry cutter, two knives or forks, or your hands. You want to create a breadcrumb like texture with no lumps of butter. If you use your hands, be careful as the margarine will melt with too much body heat. It’s best to use your hands as well as a fork or knives.
(For the food processor: pulse together flour, baking powder, and salt. Add in cubed, cold margarine. Pulse until breadcrumb like texture happens.)
Next, grate the zucchini and squeeze out all moisture from it. I placed my zucchini in a couple paper towels and squeeze it until there was no liquid dripping. You can also use a tea towel. Mix the squeezed zucchini, diced sun dried tomatoes, cheese, and rosemary together until combined. Fold this mixture in to the flour mixture.
(For the food processor: add in the vegetables, cheese, and rosemary into the food processor. Pulse until well blended.)
Add the milk mixture to the bowl and stir until just moist. You don’t want to overwork it. You should mix until a dough comes just together. If it is too sticky add some extra flour to it. It shouldn’t stick to floured hands. If it does, you will need to add more flour to the dough. Place the dough onto a floured surface and knead lightly with floured hands four times.
(For the food processor: add in the milk mixture and pulse until the dough forms. Add additional flour as needed. Turn the dough out onto the prepared work surface and follow directions from there.)
Place the dough onto the prepared baking sheet and form it into a 10 inch circle. The dough should be about ¾” thick. Using a knife or a pizza cutter, cut the dough into wedges. I made 8 wedges, but you can cut any size wedges in the dough. Brush the top with the remaining 3 tablespoons of liquid egg white (you don’t need to use all of the egg). Bake until golden, about 20 to 25 minutes. Serve warm.
Savory scones are now officially one of my favorite things to make. These are so good! They were perfect with soup, and I also had them for breakfast and lunch a couple days. They are hearty and very tasty with just a little bit of butter on them in the morning. They held up well for dipping into soup. Also, a couple days later they were still very moist and soft. This would be a fabulous scone recipe where you can add in any flavors you like (such as cheese and onion!). I really do like these. A certain guinea pig may have went back for a second one the other night!
Sun Dried Tomato, Cheese, and Zucchini Scones
Total calories: 1,453
Servings: 8-12 scones (depending on your size preference)
- ¾ cup milk (any kind)
- ¾ tbsp white vinegar
- 6 tbsp liquid egg whites, divided
- 2 cups all-purpose flour (plus extra)
- 1 tbsp baking powder
- ¾ tsp salt
- ¼ cup lite margarine, cold and cut into small pieces
- 1 cup shredded zucchini, squeezed of all moisture
- 2oz (about ½ cup) shredded extra sharp white cheddar, parmesan, asiago, or other cheese
- 1 ½ oz (about 1/3 cup) sun dried tomatoes, minced
- 1 tbsp dried rosemary (or 1 ½ tbsp fresh)
(Preface before directions: I used a food processor to make mine, which I included the steps for in the Helpful tips section. However, not everyone has a food processor. So the following directions are to do this by hand instead of in the food processor.)
- Preheat oven to 375°F. Spray a baking sheet with nonstick spray, or use parchment paper or a silicone mat to line it.
- Combine the milk and white vinegar, and let them sit for 5 minutes. Then whisk the milk mixture and 3 tbsp liquid egg whites together in a bowl.
- Combine flour with baking powder and salt in a large bowl. Cut in the cold lite margarine. To do this, you can use a pastry cutter, two knives or forks, or your hands. The goal is to create a breadcrumb consistency. There should be no lumps of margarine. (Be careful if you use your hands, the margarine will melt with body heat. I would use forks or knives if you don’t have a pastry cutter.)
- Grate the zucchini and squeeze all the excess moisture out of it. Place the shredded zucchini in a paper towel or tea towel and squeeze until all the liquid is out of it. You should have 1 cup of zucchini after squeezing. Mix the zucchini, sun dried tomatoes, cheese, and rosemary in a bowl together.
- Fold the vegetable mixture into the flour mixture. Add in the milk mixture and stir until just moist. You don’t want to overwork it. If the dough is too sticky, add in more flour until you get workable dough.
- Place the dough onto a floured surface and knead lightly with floured hands four times. Place the dough onto the prepared baking sheet and form it into a 10 inch circle. The dough should be about ¾” thick. Using a knife or a pizza cutter, cut the dough into wedges. I made 8 wedges, but you can cut any size wedges in the dough.
- Brush the top with the remaining 3 tbsp liquid egg white (you don’t need to use all of the egg). Bake until golden, about 20 to 25 minutes. Serve warm.
You can also make this dough in a food processor. Place dry ingredients in the processor bowl first. Then add the cold, cubed margarine. Pulse until you have a breadcrumb like texture. Then add in the prepped vegetables and cheese. Pulse again until blended. Then add in the liquid ingredients. Pulse until the mixture resembles a dough. Once you have it mixed together, follow the steps for kneading and baking. It saves on dishes and time! But either way will work great.
I made my own buttermilk for this recipe, as I typically do. However, you can use store bought buttermilk and just leave out the milk and vinegar and the corresponding step in the recipe. Either works just fine!
Add in more flour if you feel the dough is too sticky. When you knead it, the dough shouldn’t be sticking all over your fingers. Add more flour if it is too loose.
¾ cup buttermilk for ¾ cup milk + ¾ tbsp white vinegar
1 large egg (beaten) for 3 tbsp liquid egg whites
1 egg white for 3 tbsp liquid egg whites
¼ cup butter, margarine, or whipped butter for ¼ cup lite margarine