Asparagus Scones Recipe

Ingredients for Asparagus Scones

• Fresh Asparagus
• All Purpose Flour
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon black pepper
• 1 tablespoon dried dill
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup (1 stick) cold unsalted butter
• Nonfat Plain Yogurt
• Swiss Cheese

How to Make Asparagus Scones

1. Bring 1/2 inch of water to a boil in a medium saucepan.
2. Add 1 pound asparagus spears (cut into 1-inch pieces), cover, and cook for 3 minutes until bright green and tender-crisp.
3. Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Drain very well and set aside.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon black pepper, 1 tablespoon dried dill, and 1/4 teaspoon cayenne pepper (optional).
6. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
7. Stir in 1 cup plain Greek yogurt until just combined. Do not overmix.
8. Gently fold in 1 1/2 cups shredded sharp cheddar cheese and the cooked asparagus.
9. Turn the dough out onto a lightly floured surface and gently knead 10 times. Avoid overworking the dough.
10. Pat the dough into a 9-inch circle on the prepared baking sheet.
11. Cut the circle into 8 wedges.
12. Bake for 18-20 minutes, or until golden brown and cooked through.
13. Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.