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Asparagus Scones

 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.”
8 ServingsPrep: 25 min. Bake: 20 min. + cooling


  • 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


  • 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

2 of 2

Asparagus Scones (continued)

Directions (continued)

  • or until golden brown. Cool on a wire rack. Yield: 8 scones.
Nutritional Facts: 1 scone equals 211 calories, 8 g fat (5 g saturated fat), 21 mg cholesterol, 419 mg sodium, 29 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.