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Roasted Asparagus Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A fantastic way to enjoy fresh roasted asparagus.

Course: Bread
Keyword: asparagus, buttermilk, cheese, scones
Servings: 8 scones
  • 1 3/4 cups fresh asparagus, roasted and and sliced into 1/4-inch pieces
  • 2 cups 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
  • 3/4 cup plus 2 tablespoons buttermilk, divided
  • 1/3 - 1/2 cup grated Parmesan cheese
  1. Roast Asparagus: Lay asparagus in a single layer on baking sheet with sides. Drizzle with olive oil, season with salt and pepper to taste. Roast in a 425 degree oven for 10 minutes, shaking pan often. *Roasting time will vary depending on how thick the asparagus.* Remove from oven, set aside to cool. When asparagus has cooled, slice into 1/4-inch pieces.

  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 lined with parchment paper. Pat into a 9-inch circle. Cut into eight wedges, do not separate.
  4. Brush with remaining buttermilk. Bake at 425 for 18-20 minutes or until golden brown. Cool scones on wire rack.