Savory Zucchini Asiago Tomatscones

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1. 1
   Preheat the oven to 375°F.
2. 2
   Combine the buttermilk and egg in a medium bowl, stirring with a whisk.
3. 3
   Spray baking sheet with cooking spray.
4. 4
   Combine the flours with the baking powder and salt, in a large bowl, stirring with a whisk.
5. 5
   Squeeze all the excess moisture from the zucchini with a paper towel, you should wind up with 1 cup after it's all squeezed.
6. 6
   In a bowl combine the zucchini, sun dried tomatoes, cheese and rosemary.
7. 7
   Cut in the chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
8. 8
   Gently fold in the cheese, zucchini, sun dried tomatoes and rosemary.
9. 9
   Add milk mixture, stirring just until moist, without overworking the dough.
10. 10
    Place dough onto a floured surface and knead lightly four times with floured hands.
11. 11
    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.
12. 12
    Using a knife, cut dough into 12 wedges all the way through.
13. 13
    Brush egg white over dough.
14. 14
    Bake until golden, about 20 - 22 minutes, depending on your oven.
15. 15
    Serve warm.