Ingredients

  • 3/4 lb. steamed asparagus
  • 2 cups all-purpose flour
  • 1 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 4 Tbs. unsalted butter, margarine or shortening
  • 3/4 cup plus 2 Tbs. buttermilk or soymilk
  • 1 cup grated cheddar cheese or soy cheddar cheese
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Method

  • Preheat oven to 425F.
  • 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.
  • 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.
  • Bake 12 to 15 minutes, or until tops are golden brown.