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Savory Asiago, Zucchini and Tomato Scones

Light, biscuit-like savory scones made from a blend of white whole wheat and all-purpose flour, shredded zucchini, sun-dried tomatoes, Asiago cheese, and fresh rosemary. They nearly smell like pizza as they come out of the oven—perfect for brunch, a savory snack, or a side with soup or salad.

Savory zucchini, Asiago, and sun-dried tomato scones on a plate
Savory Zucchini Asiago Tomato Scones

Savory zucchini, Asiago, and sun-dried tomato scones close-up

I picked up a lot of zucchini and tomatoes at the farmer’s market and discovered a vendor selling savory scones—an idea I immediately loved. Instead of sweet fruit scones, these use summer produce and savory flavors to create a tender, moist scone that works equally well for breakfast, a light lunch, or as an accompaniment to dinner. I enjoyed one with a simple heirloom tomato salad, and I saved the rest to pair with a tomato bisque later in the week.

Traditional scones often rely on generous amounts of butter for flakiness. To lighten these, I use whipped butter chilled and cut into small pieces, and I use less butter than a typical scone recipe. The zucchini adds moisture so the scones stay soft rather than dry, while Asiago and sun-dried tomatoes bring savory depth and a touch of umami. Fresh rosemary rounds out the flavor with a piney, aromatic note.

Savory zucchini and Asiago scone with herbs
Tray of savory zucchini, cheese and tomato scones
Scone wedge showing zucchini and cheese
Golden-brown savory scones fresh from the oven

Yield & Time

Yield: 12 scones • Prep: 35 mins • Total: 1 hr

Ingredients

  • 3/4 cup cold buttermilk
  • 1 large egg, beaten
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp kosher salt
  • 1/4 cup chilled whipped butter, cold and 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 fresh rosemary, chopped
  • Cooking spray (or parchment paper for the baking sheet)
  • 1 large egg white, beaten, for brushing

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the cold buttermilk and beaten egg. Set aside.
  3. Prepare a baking sheet with cooking spray or line with parchment paper.
  4. In a large bowl, whisk together both flours, the baking powder, and the salt.
  5. Squeeze excess moisture from the shredded zucchini with paper towels or a clean kitchen towel until you have about 1 cup of drained zucchini.
  6. In a separate bowl, combine the drained zucchini, minced sun-dried tomatoes, shredded Asiago, and chopped rosemary.
  7. Cut the chilled whipped butter into the flour mixture using a pastry blender or two knives, working until it resembles coarse crumbs.
  8. Gently fold the zucchini-cheese-tomato mixture into the flour-and-butter mixture.
  9. Add the buttermilk-and-egg mixture and stir just until the dough comes together—avoid overmixing to keep the scones tender.
  10. Turn the dough out onto a lightly floured surface and knead gently four times with floured hands.
  11. Pat the dough into a 10-inch circle about 3/4 inch thick on the prepared baking sheet. If the dough is sticky, sprinkle a little more flour on top while shaping.
  12. Using a sharp knife, cut the circle into 12 wedges, cutting all the way through to separate them.
  13. Brush the top of the dough with the beaten egg white for a glossy finish.
  14. Bake until the scones are golden, about 20–22 minutes, depending on your oven. Remove from the oven and serve warm.

Serving Suggestions, Storage & Variations

  • Serve warm by themselves, with a simple salad, or alongside tomato soup or bisque.
  • Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 325°F oven for about 8–10 minutes to refresh texture.
  • Freeze cooled scones individually in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 325°F for 12–15 minutes, or until warmed through.
  • Substitutions: swap Asiago for Parmesan or sharp cheddar for a different flavor profile. If you prefer a milder herb, substitute thyme for rosemary.
  • To make these dairy-free, substitute a plant-based cheese and use non-dairy milk mixed with a teaspoon of lemon juice in place of buttermilk.

Nutrition (approx. per scone)

Serving: 1 scone • Calories: 141.5 kcal • Carbohydrates: 18.5 g • Protein: 6 g • Fat: 5 g • Saturated Fat: 3 g • Cholesterol: 27 mg • Sodium: 380 mg • Fiber: 2 g • Sugar: 2.5 g

These savory zucchini Asiago tomato scones are a delicious way to use summer produce. The combination of tender dough, melty cheese, concentrated tomato flavor, and fragrant rosemary makes them a crowd-pleasing addition to any meal.