If it’s spring, it must be asparagus, that tender, crunchy, delicate-toothed spear that sends shivers of anticipation through my taste buds. Does it yours?
I can’t get enough of it, and I’m always trying something new in the kitchen with this green delicacy. Today, it’s the most tender, moist, delicate scones I’ve ever made.
Islands of soft, hand-made nettle-wrapped creamy cheese float alongside perfectly tender shoots of bright green asparagus tips and pungent bits of red onion in a buttery, moist whole wheat pastry that surprises even me with its melt-in-your-mouth goodness.
We love these best with this small-batch cheese from a local creamery, but I make them with almost any semi-soft or hard cheese I have on hand. Each cheese gives them a little different flavor and texture, so please, experiment with your faves!
10 minutes from start to oven using a food processor
It takes just ten minutes from trimming the already cleaned asparagus to popping the scones in the oven if you have a food processor to mix the dough and cut in the butter.
Bake 12-15 minutes, let them rest in the pan on a cooling rack for five minutes before lifting them to serve piping hot in a favorite bread basket. That’s less than thirty minutes to total yum.
Make these scones faster in a food processor
In a hurry? Let the food processor do half the work for you. Mix the dry ingredients, then cut in the butter while you trim the asparagus and measure your liquid. See how easy it is in this slide show.
If you don’t have a food processor, no worries. You can mix the ingredients and cut in the butter by hand. It only takes about five minutes longer.
Here’s the recipe.
Asparagus scones with nettle-wrapped artisan cheese recipe
Serve these hot from the oven. If you are lucky enough to have leftovers, these scones are tasty cold and make an easy breakfast-on-the-run or mid-morning snack.
Prefer them hot? They toast beautifully in a toaster oven. Give them just a minute or two, long enough to warm the cheese and crisp the exterior a bit.
- 1 Bunch Asparagus spears, cleaned and trimmed
- 3 Oz. Nettle-wrapped artisan-dairy soft cheese (can substitute another semi-soft cheese, such as brie)*
- 2 C Organic stone-ground whole wheat flour
- 1/2 t Sea salt
- 1 -1/2 t Baking powder
- 1 T Raw organic Cane sugar
- 1 t Fresh dill, snipped coarsely
- 1/2 C Chilled butter, chunked
- 1/2 C Red onion, chopped
- 1 C minus 1 T Whole milk
- Egg wash (1 egg white whisked with 1 T cold tap water)
*Edited typo from 5 ounces to 3 ounces, with apologies to anyone who ended up with way-cheesy scones!
- Slice the asparagus spears on the diagonal in half-inch or smaller pieces and set aside.
- Cut the cheese into half-inch cubes and set aside.
- Dump flour, salt, baking powder, sugar and dill into food processor with chopping blade and pulse to mix.
- Add cold, chunked butter and process 10-20 seconds until largest pieces of butter are about the size of a medium-sized blueberry.
- Dump mixture into 2-quart mixing bowl and add veggies and cheese. Mix gently with spatula. It will look like you have way too many chunks for the flour, but it’s all going to turn out wonderfully.
- Make an indentation like a little well in the center and pour in the milk. Mix quickly to moisten all of the flour. Do not over-mix.
- Combine gently, forming into a large ball while still in the bowl. This takes only seconds.
- Dump onto floured surface and pat into a round, about 3/4″-1″ high. Dust top with additional flour if it’s too sticky to pat.
- Cut into rounds using a sharp 2-1/2″ biscuit cutter. A glass will not do for these, as you need a sharp edge.
- Lay the scones together like biscuits on a baking sheet so their edges touch on all sides. This helps keep the cheese in the scones.
- Brush lightly with the egg wash and bake at 450 degrees F for 12-15 minutes.
- Remove from oven to wire rack and let cool in pan 5 minutes, if you can stand the wait, before lifting to serve or to continue cooling.
Serve immediately while warm. Store leftovers in a tight-sealing jar.
This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.
To keep asparagus fresh, and retain more nutrients, cut about half an inch off the bottom of the bunch, then stand it in an inch of fresh water.
A wide-mouth Mason jar or Fido jar works well. Change the water every 12 hours. For more asparagus tips (Yikes! Pun unintended.), visit the California Asparagus Commission.
Is asparagus good for us?
Absolutely! Asparagus is especially good for us. Not only does it have those all-important disease-fighting antioxidants, asparagus is extra high in fiber and may help prevent Type II diabetes, cancer and heart disease. Learn more at Asparagus: Health Benefits, Risks (Stinky Pee) & Nutrition Facts on Live Science.
Thank you for checking out this recipe. If you use it, please come back and tell me how it worked for you, and how you changed it up, if you did.
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Last updated 3/21/17