Asparagus Scones

Vegetarian Times Issue: April 1, 2005   p.101

Directions

1. Preheat oven to 425F.
2. Trim tips from asparagus, and chop stalks into 1/4-inch pieces. Stir together flour, sugar, baking powder and salt in large bowl. Cut butter into small pieces. Using fingers, rub butter into flour mixture until mixture resembles coarse meal. Stir in 3/4 cup buttermilk. Fold in cheese, asparagus pieces (but not tips), cayenne and pepper.
3. Turn dough onto floured work surface, and knead 6 or 7 times. Shape dough into 1/2-inch-thick rectangle. Using sharp knife, cut rectangle lengthwise into three strips. Cut each strip into triangles. Place triangles on greased baking sheet. Brush scones with remaining buttermilk, then press 2 or 3 asparagus tips into tops.
4. Bake 12 to 15 minutes, or until tops are golden brown.