Save on Pinterest

Asparagus Scones

Total Time

Prep: 25 min. Bake: 20 min. + cooling

Makes

8 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.”
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recommended Video