Sun Dried Tomato Asparagus Scones

Side view of sun dried tomato scones on top of parchment.

These sun-dried tomato asparagus scones come with cheese for more savouriness. Made with buttermilk they are crispy on top and light and fluffy on the inside. Perfect as a snack or breakfast/brunch, easy to make and ready in 30 minutes!

Course Breakfast, Brunch, Snack

Cuisine vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 198kcal

Author Monika Dabrowski

Equipment

Rolling Pin
5-6cm/2-2½'' cookie cutter
Large baking sheet
Box grater

Ingredients

4 tablespoons sun-dried tomatoes packed in oil, drained, finely chopped
3.17 ounces asparagus weigh AFTER woody ends have been snapped off, see *Notes
⅓ cup mature cheddar cheese coarsely grated
⅘ stick butter cubed
6 tablespoons buttermilk
1 large egg
2½ cups all-purpose/plain flour 10.58oz,plus a little more for dusting
3 teaspoons baking powder
1 teaspoon Italian herbs
¼ teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat the oven to 425 F/ 220 C/200C fan/ gas mark 7. Line a large baking sheet with parchment paper and set aside.
Prepare dry mixture: Sift the flour, baking powder and salt into a large bowl.
Prepare wet mixture: In another bowl whisk together the egg and buttermilk until smooth.
Add butter: To the flour mixture add the butter and rub with your fingertips until the mixture has the consistency of breadcrumbs. Stir in the herbs.
Combine ingredients: Add the egg mixture and stir then add the sundried tomatoes, asparagus and cheese and stir to combine.
Make dough: Knead very briefly just to bring all the ingredients together then transfer the dough to a lightly floured surface. Fold the dough over 2-3 times then roll out to a thickness of about 3cm/1.2'' (no less).
Cut out scones: Using a 5-6cm/2-2½'' pastry cutter (use the smooth edge) cut out rounds by firmly pressing down once (do NOT twist your pastry cutter) for each round. Bring together leftover dough, roll out again and cut out more scones. You should have a total of 10 scones.
Bake: Transfer the rounds to your baking sheet without overcrowding it (work in batches if you have to). Brush the tops with a little milk (buttermilk or egg) and bake in the upper part of the oven for 15-18 minutes or until nicely browned on top (see **Notes below).
Remove the scones from the oven and place on a cooling rack.

Notes

Do NOT overwork the dough (or your scones won't have a good rise). Knead only as long as is needed to bring together all the ingredients.
Roll out the dough to no less than 3cm/1'' in thickness (your scones will have a better rise).
Use a 5-6cm/2-2.5'' cookie cutter (use the smooth edge of the cutter). Press it into the dough firmly once without twisting it.
*Make sure you weigh the asparagus AFTER you've snapped off the woody ends (they are usually about 2 cm/1'' long). Then simply chop the asparagus spears into 1cm (½'') pieces and make the scones.
**I prefer to bake these scones in the upper part of the oven but if you have a fan-assisted oven you can bake them in the centre (the temperature should be the same in all parts of the oven). Bake until they are nicely browned on top (15-18 minutes, depending on your oven and personal taste).
You can serve these savoury scones slightly warm or cooled (they get crunchier as they cool which I really like).
I recommend breaking the scone with your hands rather than cutting it with a knife.
Best eaten the day they were baked. Store in a paper bag (so they retain their crunch) for up to 2 days. Place in a hot oven for a few minutes before serving.
Freeze in an airtight container for up to 3 months.

Nutrition