Best Asparagus Scones Recipes

ASPARAGUS SCONES

Asparagus Scones image

Make and share this Asparagus Scones recipe from Food.com.

Provided by Engineer in the Kit

Categories Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb fresh asparagus, cut into 1/4-inch pieces
2 cups all-purpose flour
1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon pepper
1/4 teaspoon dill
1/4 teaspoon cayenne
1/4 cup cold butter, cut into pieces
3/4 cup nonfat plain yogurt
1/2 cup shredded swiss cheese

Steps:

In a saucepan, bring 1/2 inch of water to a boil. Add the asparagus pieces, cover the pot and let them boil for 3 minutes. Drain asparagus and rinse with cold water, drain well and set aside.
In a bowl, mix flour, baking powder, salt, baking soda, pepper, dill and cayenne. Cut in butter until the mixture resembles coarse crumbs. Stir in yogurt until moistened. Stir in cheese and asparagus.
Turn onto a floured surface and knead 10 times. Transfer to a baking sheet covered with cooking spray. Pat into a 9-in circle, cut into 8 wedges (not all the way).
Bake at 425°F for 18-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 213.3, Fat 8, SaturatedFat 4.9, Cholesterol 21.9, Sodium 348.2, Carbohydrate 28.2, Fiber 1.5, Sugar 2.5, Protein 7.2

ASPARAGUS SCONES

Asparagus Scones image

"These moist scones have a mild peppery bite and go great with soup for a light lunch," says Mary Ann Dell of Phoenixville, Pennsylvania. "Parmesan and smoked mozzarella cheese also work just fine in this recipe."

Provided by Taste of Home

Time 45m

Yield 8 scones.

Number Of Ingredients 11

Ingredients

1-3/4 cups cut fresh asparagus (1/4-inch pieces)
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 cup cold butter, cubed
3/4 cup plus 2 tablespoons buttermilk, divided
1/2 cup shredded reduced-fat cheddar cheese

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, pepper and cayenne. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk just until moistened. Stir in cheese and asparagus. , Turn onto a floured surface; knead 10 times. Transfer dough to a baking sheet coated with cooking spray. Pat into a 9-in. circle. Cut into eight wedges, but do not separate. , Brush with remaining buttermilk. Bake at 425° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 211 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 419mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

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