Ingredients
¾cupcold buttermilk
1largeegg,beaten
1cupwhite whole wheat flour,recommend: King Arthur
1cupall purpose flour,recommend: King Arthur
1tbspbaking powder
¾tspkosher salt
¼cupwhipped butter,chilled, must be cold, cut into small pieces
1cupzucchini,shredded, squeezed of all moisture
2.5ozAsiago cheese,shredded
2.75ozsun dried tomatoes,just under ⅔ cup, minced
1½tbsprosemary,chopped
Cooking spray
1largeegg white,beaten
Preparation
Preheat the oven to 375 degrees F.
Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
Spray baking sheet with cooking spray.
Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it’s all squeezed.
In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.
Add milk mixture, stirring just until moist, without overworking the dough.
Place dough onto a floured surface and knead lightly four times with floured hands.
Form dough into an 10-inch circle onto the baking sheet, about 3/4″ thick, you may need to sprinkle a little more flour on top if it’s too sticky.
Using a knife, cut dough into 12 wedges all the way through.
Brush egg white over dough.
Bake until golden, about 20 to 22 minutes, depending on your oven.
Serve warm.
