ASPARAGUS SCONES
"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
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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