30 minutes or fewer
Whether you whip up a batch for brunch or serve them for afternoon tea, these flavorful scones are a great way to use leftover steamed asparagus spears that are a little too limp
to serve a second time. Feel free to replace the cheddar with your favorite grate-able cheese such as Gruyère, Parmesan or smoked mozzarella. Makes 15 scones.
- 3/4 lb. steamed asparagus
- 2 cups all-purpose flour
- 1 Tbs. granulated sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 4 Tbs. unsalted butter, margarine or shortening
- 3/4 cup plus 2 Tbs. buttermilk or soymilk
- 1 cup grated cheddar cheese or soy cheddar cheese
- 1/2 tsp. cayenne pepper
- 1/4 tsp. freshly ground black pepper
- Preheat oven to 425F.
- Trim tips from asparagus, and chop stalks into 1/4-inch pieces. Stir together flour, sugar, baking powder and salt in large bowl. Cut butter into small pieces. Using fingers, rub butter into flour mixture until mixture resembles coarse meal. Stir in 3/4 cup buttermilk. Fold in cheese, asparagus pieces (but not tips), cayenne and pepper.
- Turn dough onto floured work surface, and knead 6 or 7 times. Shape dough into 1/2-inch-thick rectangle. Using sharp knife, cut rectangle lengthwise into three strips. Cut each strip into triangles. Place triangles on greased baking sheet. Brush scones with remaining buttermilk, then press 2 or 3 asparagus tips into tops.
- Bake 12 to 15 minutes, or until tops are golden brown.
- Serving Size: Serves 15
- Calories: 130
- Carbohydrate Content: 15 g
- Cholesterol Content: 15 mg
- Fat Content: 5 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 240 mg
- Sugar Content: 2 g