How to Make Asparagus Scones With Aged Cheddar Cheese and Fresh Thyme

Savory scones give an added kick to afternoon tea time.

Asparagus scones with aged cheddar cheese and fresh thyme are a unique type of scone perfect for Sunday brunch. Combining the earthy taste of fresh asparagus with the salty, savory and sharp flavor of aged cheddar cheese and a hint of fresh thyme, these delicious scones both look and taste great. Serve with a glass of dry champagne, and Irish or rosemary butter with mixed melon slices and tart berries to complement the flavors of the scones and champagne. Add this to my Recipe Box.

Things You'll Need

• 1 lb. steamed asparagus
• 2 cups all-purpose flour
• 1 tbsp. caster sugar
• 1 tbsp. baking powder
• ½ tsp. sea salt
• 4 ½ tbsp. unsalted butter, plus more for greasing
• ¾ cups buttermilk
• 1 cup aged cheddar cheese, grated
• ½ tsp. chopped fresh thyme
• ¼ tsp. freshly ground black pepper

Instructions

1. Preheat the oven to 425 degrees F. Slice the tips off the steamed asparagus spears and chop the stalks into 1/8-inch pieces.

2. Transfer the asparagus pieces, reserving the tips, to a large mixing bowl and stir in 2 cups of flour, 1 tbsp. each of sugar and baking powder, and a 1/2 tsp. of salt.

3. Chop 4 1/2 tbsp. of butter into small pieces and rub the butter into the mixture in the large mixing bowl using your fingers. Stir in ¾ cup of the buttermilk along with a 1/2 tsp. fresh chopped thyme and 1/4 tsp. of freshly ground black pepper.

4. Turn dough out onto a floured work surface and knead for about 30 seconds. Shape the dough into a ½-inch thick triangular shape. Cut into three strips lengthwise, and cut each strip into five smaller triangle shapes.

5. Grease a large baking sheet and place the dough triangles on the prepared baking sheet. Using a pastry brush, brush the scones with the rest of the buttermilk. Press the asparagus tips into the tops, dividing the spears evenly among the scones.

6. Bake the scones in the oven for 12 to 14 minutes or until golden brown on top. Transfer to a wire rack to cool for five to seven minutes. Serve warm.

References

• Big Oven

Resources

• All Recipes - Bread Recipes
• Whats Cooking America - Bread Recipes