Roasted Asparagus Scones
A fantastic way to enjoy fresh roasted asparagus.
Servings 8 scones
Ingredients
- 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
Instructions
- 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.
- 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 lined with parchment paper. Pat into a 9-inch circle. Cut into eight wedges, do not separate.
- Brush with remaining buttermilk. Bake at 425 for 18-20 minutes or until golden brown. Cool scones on wire rack.