Asparagus Scones
Recipe from
Vegetarian Times
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 Gruyere, Parmesan or smoked mozzarella. Makes 15 scones.
Servings:
Serves 15
Ingredients
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3/4 poundsteamed asparagussee savings
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2 cupsall-purpose floursee savings
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1 tablespoongranulated sugarsee savings
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1 tablespoonbaking powdersee savings
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1/2 teaspoonsaltsee savings
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4 tablespoonsunsalted butter, margarine or shorteningsee savings
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3/4 cupplus 2 tablespoons buttermilk or soymilksee savings
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1 cupgrated cheddar cheese or soy cheddar cheesesee savings
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1/2 teaspooncayenne peppersee savings
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1/4 teaspoonfreshly ground black peppersee savings
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Directions
1.
Preheat oven to 425 degrees F.
2.
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.
3.
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.
4.
Bake 12 to 15 minutes, or until tops are golden brown.
Nutrition information
Per serving: Calories 130, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 15 g, Protein 4 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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