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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These moist scones have a mild peppery bite and go great with soup for a light lunch, says Mary Ann Dell of Phoenixville, Pennsylvania. âParmesan and smoked mozzarella cheese also work just fine in this recipe.â Ingredients:
1-3/4 cups cut fresh asparagus (1/4-inch pieces) |
2 cups king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Brush with remaining buttermilk. Bake at 425° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: 8 scones.
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