Savory Scones with Asparagus and Cheddar
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.
Servings: 18 scones
Calories: 129kcal
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.
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.