Cheesy Zucchini Pizza Scones

A scone that smells like pizza? Yes please!!

Ingredients:
3/4 cup milk
1 tsp vinegar
1 egg
1 cup whole wheat flour
1 cup white flour
1 tbsp baking powder
1 tsp sea salt
5 tbsps cold butter
1 cup grated zucchini (a medium-sized zucc)
3/4 cup shredded cheese, lightly packed
1/2 cup parmesan cheese
1 tbsp slivered sundried tomatoes
2 tbsps sliced black olives
1 tsp dry rosemary
2 tbsps chopped fresh parsley

Start by grating the zucchini on a box grater, then roll it up in a clean dish towel and wring out as much liquid as you can. Now measure out 1 cup.

Get the other ingredients ready. After cutting the black olives and sundried tomatoes (mine were in oil) I patted them dry with a paper towel.

Combine the zucchini, two cheeses, sundried tomatoes, black olives, rosemary and parsley.

In another bowl combine the flours, baking powder and salt. Cut in the cold butter with a pastry blender. If your butter is at room temperature just pop it in the freezer for about half an hour.

Fold the zucchini mixture into the flour.

Mix the milk and vinegar together, then add the egg. Add this to the mix and stir just until combined.

On a floured board knead lightly 3 or 4 times. Form into a 9" round and lift into an oiled 9" cast iron skillet or pan. My Wilton cake lifter came in handy here.

Cut right the way through to make 8 wedges. The edge of the cake lifter worked great here too!

Brush with a little milk or egg wash if desired then bake in a 375°F oven for 35-45 minutes.

Let sit about 10 minutes then cut and serve.

I like mine alongside a nice pasta, but it's a nice side for lots of meals. I'd even eat it for lunch. Heck, I'd eat it for breakfast too!!!