Ingredients
-
3/4
-
1
-
1
-
1
-
1
-
3/4
-
1/4
-
1
-
2.5
-
2.75
-
1 - 1/2
-
-
1
-
-
Directions
,Scones are usually made with double the amount of butter, to lighten them I have been having great success replacing butter with whipped butter in my baked recipes which is a lighter since its whipped. I also use half the amount of butter used in traditional scones, and adding the zucchini really helps give the scones lots of moisture. The scones come out tender and soft with lots of wonderful flavor.,
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Steps
|
1
Done
|
Combine the Buttermilk and Egg in a Medium Bowl, Stirring With a Whisk |
|
2
Done
|
Spray Baking Sheet With Cooking Spray. |
|
3
Done
|
Combine the Flours With the Baking Powder and Salt, in a Large Bowl, Stirring With a Whisk. |
|
4
Done
|
Squeeze All the Excess Moisture from the Zucchini With a Paper Towel, You Should Wind Up With 1 Cup After It's All Squeezed. |
|
5
Done
|
in a Bowl Combine the Zucchini, Sun Dried Tomatoes, Cheese and Rosemary. |
|
6
Done
|
Cut in the Chilled Butter With a Pastry Blender, or You Could Use 2 Knives, Until the Mixture Resembles Coarse Meal. |
|
7
Done
|
Gently Fold in the Cheese, Zucchini, Sun Dried Tomatoes and Rosemary. |
|
8
Done
|
Add Milk Mixture, Stirring Just Until Moist, Without Overworking the Dough. |
|
9
Done
|
Place Dough Onto a Floured Surface and Knead Lightly Four Times With Floured Hands. |
