Ingredients for Asparagus Scones
- 1 pound asparagus spears
- 2 cups all-purpose flour
- for dusting
- 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
- 1 cup plain Greek yogurt
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 inch of water
- parchment paper
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How to Make Asparagus Scones
- Bring 1/2 inch of water to a boil in a medium saucepan.
- Add 1 pound asparagus spears (cut into 1-inch pieces), cover, and cook for 3 minutes until bright green and tender-crisp.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process. Drain very well and set aside.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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).
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup plain Greek yogurt until just combined. Do not overmix.
- Gently fold in 1 1/2 cups shredded sharp cheddar cheese and the cooked asparagus.
- Turn the dough out onto a lightly floured surface and gently knead 10 times. Avoid overworking the dough.
- Pat the dough into a 9-inch circle on the prepared baking sheet.
- Cut the circle into 8 wedges.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
24g
Carbs
9g
