Spring Scones: Cheesy Asparagus Recipe

Simplicity in Spring

Spring signals Nature’s awakening. As Nature unfolds the newness all around us, we may find ourselves desiring lighter, fresher food choices. Spring foods bring a clean, crisp, fragrant element to the menu (think berries and early greens).

Greens, a traditional Springtime food choice in most cultures, provide a refreshing, cooling, and cleansing effect to the body. Chlorophyll, the green pigment in plants, is considered one of the most powerful healing and cleansing foods known to humankind.

One of my favorite Spring greens is asparagus. I’m sharing a favorite––and simple––recipe featuring this Spring garden-fresh ingredient for its nourishing, cleansing, and delicious characteristics.

I love simplicity in my kitchen and in my menu choices. This recipe is a win-win, being yummy and easy to prepare. When I shop in season, my food selection also becomes simple: I’m purchasing produce that’s readily available and usually at a reasonable price. Remember, when selecting fresh produce, look for a fresh green color and a crisp texture. Another reason I love this recipe, is that it can be modified and prepared in other seasons.

Now that’s a simple solution I really like! I’ve included seasonal changes for your all-season ease. I hope you’ll include this in your Spring dishes. Your family and guests will think you spent all day in the kitchen!

Spring Scones: Cheesy Asparagus

*Recipe yields approximately 10-12 large or 20-24 mini scones (if triangles are cut in half)

What You Need:

1 cup asparagus, cut in 1/2” pieces and steamed lightly

2 cups all-purpose flour

1 tablespoon granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter

3/4 cup plus 2 tablespoons buttermilk

1 cup grated cheddar cheese

1/8 teaspoon cayenne pepper (more if you like it spicy hot)

1/4 teaspoon freshly ground black pepper

What You Do:

1) Preheat oven to 425°F.

2) Trim woody ends from asparagus and cut stalks in 1/2” pieces; reserve the tips.

3) In large mixing bowl, stir together flour, sugar, baking powder, and salt.

4) Cut butter into small pieces. Using a pastry cutter, cut butter into flour mixture to “crumb” stage.

5) Stir in 3/4 cup buttermilk.

6) Fold in cheese, asparagus pieces (not the tips), cayenne, and pepper.

7) Mix thoroughly, then turn dough onto floured work surface and knead 6–7 times.

8) Shape dough into 1/2-inch thick rectangle. Using a sharp knife, cut rectangle lengthwise into three strips; cut each strip into a triangle.

9) Place triangles on greased baking sheet. Brush scones with remaining buttermilk; press 2-3 asparagus tips into tops.

10) Bake 12–15 minutes or until tops are golden brown.

11) Serve with softened butter.

Connie’s Comments: This simple recipe serves as a base recipe and may be revised using seasonal fruits or vegetables. For Fall/Winter, replace asparagus and cheddar with chopped apples and cinnamon. You may also like chopped apples and sharp cheddar. For a fruity scone, use blueberries or raspberries. Summer’s zucchini works well when shredded with cheddar or Swiss cheese. Gruyere and parmesan cheeses also pair well with fruit.

Use your imagine and enjoy this simple scone recipe in every season.