Warm savory scones with asparagus and cheddar fresh out of the oven are heavenly. These scones are delicious for breakfast or can be enjoyed as an appetizer or side dish. Asparagus and cheddar are the perfect partners to the internationally beloved scone.
What is the Difference between a Scone and a Biscuit?
A scone is not as airy and flaky as a biscuit. Although it can have layers, the texture is meant to be crumbly. Scones are made without eggs. They are slightly dryer than a biscuit and denser. When making the batter for the scone, it is important to not over-mix the dough. That is why the butter is incorporated with a pastry cutter, fingers or knives and never an electric mixer. One last difference between the scone and biscuit is the shape. A scone is generally a triangle and a biscuit is usually round.
Is Asparagus the Best Vegetable to use in a Savory Scone?
For me, asparagus is one of the first early spring vegetables I can pick from my garden or purchase fresh and in season from the market. I love the delicate flavor of asparagus and think they are the perfect accompaniment to the scone. With that said, almost any vegetable is a wonderful addition to your scone, whether it be broccoli, peppers or other fresh seasonal choices. I prefer my scones to not have an intense flavor so I would avoid onions and garlic in my scones.
How to Make Savory Scones with asparagus and cheddar
Preheat oven to 425F
Grease cookie sheet or put silicone mat on a cookie sheet.
Steam asparagus.
Trim tips from cooked asparagus and chop stalks into 1 inch pieces. Set aside.
Stir together flour, sugar, baking powder and salt in large bowl.
Add cold butter to mixture and cut into small pieces using two knives, pastry cutter or fingers. When done, mixture will resemble coarse meal.
Add 3/4 cup milk and mix until combined. Stir in cheese, cayenne and black pepper. Lastly, add asparagus pieces but save tips for later.
Place dough on floured surface and lightly knead. Add more flour if too sticky. Shape dough into 1/2 inch thick rectangle approximately 7 by 12 inches. Cut into 3 strips and then into triangles with pizza cutter or knife.
Brush scones with remaining 2 tbs milk and press 3 asparagus tips into top of scone.
Place triangles on greased cookie sheet or silicone mat and bake for 12-15 minutes until tops are golden brown.
Serve warm.
Tips/Recipe Notes
- It is important to add your butter properly to the dough for the right consistency. I use the knife method but here are some other ways to properly cut the butter into the dry ingredients.
- To maintain a crumbly texture, do not over-mix your dough.
- The advantage of baking on a silicone mat instead of a greased cookie sheet is that the mat promotes evenly cooked food . Also the mat prevents the bottom of the scone from becoming overly brown as the top lightly browns.
- Savory asparagus scones keep fresh in the fridge for 3-4 days. To reheat, warm at 350F for 2-3 minutes or until warmed through.
- Savory asparagus scones can be frozen for up to 3 months. Wrap in freezer bag or freezer safe storage container. To reheat, thaw and reheat as above.
More Recipes with Baked Vegetables
Larry’s Vegetarian Stuffed Mushrooms
Elegant Brussels Sprouts Quiche
Creamy Green Bean and Potato Casserole
Recipe shared at Weekend Potluck and Walking on Sunshine
Savory Scones with Asparagus and Cheddar
Ingredients
- 12 ounces asparagus steamed
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 5 tbs unsalted butter
- 3/4 cup low-fat milk or buttermilk
- 1 cup grated cheddar cheese sharp
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 tbs low-fat milk or buttermilk
Instructions
- Preheat oven to 425F
- Grease cookie sheet or put silicone mat on a cookie sheet.
- Steam asparagus.
- Trim tips from cooked asparagus and chop stalks into 1 inch pieces. Set aside.
- Stir together flour, sugar, baking powder and salt in large bowl.
- Add cold butter to mixture and cut into small pieces using two knives, pastry cutter or fingers. When done, mixture will resemble coarse meal.
- Add 3/4 cup milk and mix until combined. Stir in cheese, cayenne and pepper. Lastly, add asparagus pieces but save tips for later.
- Place dough on floured surface and lightly knead. Add more flour if too sticky. Shape dough into 1/2 inch thick rectangle approximately 7 by 12 inches. Cut into 3 strips and then into triangles with pizza cutter or knife.
- Brush scones with remaining 2 tbs milk and press 3 asparagus tips into top of scone.
- Place triangles on greased cookie sheet or silicone mat and bake for 12-15 minutes until tops are golden brown.
- Serve warm.