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Asparagus Scones

"These moist scones have a mild peppery bite and go great with soup for a light lunch," says Mary Ann Dell of Phoenixville, Pennsylvania. “Parmesan and smoked mozzarella cheese also work just fine in this recipe.”
  • Total Time
    Prep: 25 min. Bake: 20 min. + cooling
  • Makes
    8 scones

Ingredients

  • 1-3/4 cups cut fresh asparagus (1/4-inch pieces)
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup cold butter, cubed
  • 3/4 cup plus 2 tablespoons buttermilk, divided
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, pepper and cayenne. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk just until moistened. Stir in cheese and asparagus.
  • Turn onto a floured surface; knead 10 times. Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into eight wedges, but do not separate.
  • Brush with remaining buttermilk. Bake at 425° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts
1 each: 211 calories, 8g fat (5g saturated fat), 21mg cholesterol, 419mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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Reviews

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Average Rating:
  • kafaughn
    Jan 29, 2011

    No comment left

  • stinkaroo
    Mar 14, 2010

    these are fantastic

  • passage
    Apr 30, 2009

    No comment left

  • armadillo999
    Apr 1, 2009

    Sam's carries a Cabot brand cheese that is "50% light". I use it in cooking & it's fine. I'm not wild about it by itself. I've also used it in pimiento cheese with good results.

  • tcanfield
    Apr 1, 2009

    I always see recipes that call for reduced-fat cheese. I can't find it anywhere. None of my local stores carry it. Where should I get it? tracy