Asparagus and Cheese Scones

Fresh spring asparagus and golden cheese are folded into soft, savoury scones. Lovely served warm with melting butter for lunch, morning tea or a garden picnic.

MAKES 10–12 | PREP 25 MINUTES | BAKE 15–18 MINUTES

Ingredients:

• 300 g self-raising flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 60 g cold butter, cubed

• 100 g tasty cheddar cheese, grated

• 150 g fresh asparagus

• 1 tablespoon chopped fresh chives

• Freshly ground black pepper

• 180 ml milk, plus a little extra for brushing

• 25 g extra cheddar cheese, grated, for the tops

Method:

1. Preheat the oven to 210°C conventional or 190°C fan bake. Line a baking tray with baking paper.

2. Remove the woody ends from the asparagus. Thinly slice the stems, keeping the tender tips aside for decorating the scones.

3. Sift the flour, baking powder and salt into a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs.

4. Stir through the 100 g of grated cheddar, sliced asparagus, chives and a little freshly ground black pepper.

5. Pour in the milk and mix gently with a butter knife until the dough just comes together. Take care not to overmix it.

6. Turn the dough onto a lightly floured surface and gently pat it to approximately 2.5 cm thick. Cut out rounds using a 6 cm cutter and place them on the prepared tray.

7. Brush the tops lightly with milk. Sprinkle over the extra cheese and place a reserved asparagus tip on each scone.

8. Bake for 15–18 minutes, or until the scones are well risen and golden. Leave them on the tray for 5 minutes before serving warm with butter.

A Little Cottage Note

Handle the dough lightly and stop mixing as soon as it comes together. This helps your scones stay soft and fluffy.

Free Recipe Card Download Below