Name: Sun Dried Tomato Asparagus Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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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!

See also asparagus egg muffins with sun-dried tomatoes!

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

These sundried tomato scones are made with fresh asparagus for more colour, flavour and texture. Preparation is quick and simple so these vegetable scones are perfect for a weekend brunch. It's a great way of welcoming the asparagus season (see also asparagus casserole and chicken pies with asparagus and asparagus pesto pasta).

You won't need to add jam or butter (as with 'sweet scones') or any other ingredient as these savoury scones are full of flavour (as well as goodness) and delicious on their own.

If you love savoury flavours in scones try these cauliflower cheese scones as well as carrot scones.

Sundried tomato scones ingredients and substitutions

Sundried tomatoes: add intensity of flavour.
Asparagus: choose firm, bright green asparagus that's not too thick (it also added a delicious twist to these egg muffins).
Buttermilk: use kefir instead if preferred.
Butter.
Flour.
Baking powder.
Dried herbs: use Italian or herbes de Provence.
Cheese: use mature cheddar or similar.
Egg.

Ingredients for making sun dried tomato scones in individual dishes. — Sun dried tomato asparagus scone ingredients.

Step-by-step recipe instructions

1.Preheat the oven to 425 F/ 220 C/200C fan/gas mark 7. Line a large baking sheet with parchment paper and set aside.

2. Prepare dry mixture: Sift the flour, baking powder and salt into a large bowl.

3. Prepare wet mixture: In another bowl whisk together the egg and buttermilk until smooth.

4. 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.

5. Combine ingredients: Add the egg mixture and stir then add the sundried tomatoes, asparagus and cheese and stir to combine.

Combining dry scones ingredients with buttermilk in bowl. — 4a

Making scones batter with sundried tomatoes and chopped asparagus in bowl. — 4a

6. Make dough: Knead very briefly 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).

Round flattened scones dough on top of floured board.

7. 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.

Cutting out dough rounds with blue pastry cutter.

8. 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 12-15 minutes or until lightly browned on top (see *Notes below).

4 sundried tomato unbaked scones on top of parchment.

9. Cool: Remove the scones from the oven and place on a cooling rack.

How to serve asparagus scones

These sun-dried tomato and asparagus scones can be served on their own as a snack, perfect for a picnic basket or in a lunchbox. Served with cottage cheese or cream cheese they make a delicious breakfast. They are ideal for brunch, especially delicious with salmon or tuna spread.

The also make a great accompaniment for tomato-based soups including creamy tomato lentil soup and tomato zucchini soup.

Top tips

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 (to make sure your scones have a good 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 bake them in the centre. Bake until they are nicely browned on top (13-17 minutes, depending on your oven and personal taste).
You can serve these asparagus and sun-dried tomato scones slightly warm or cooled (they get crunchier as they cool which I really like).
It's better to break the scone with your hands rather than cutting it with a knife.
Store in a paper bag (so they retain their crunch) for up to 2 days.
Freeze in an airtight container for up to 3 months.

What else can you do with sun-dried tomatoes

Make a sundried tomato pesto.
Add it to other savoury bakes: I've also used it in my soda bread recipe.
Use it in casseroles for more depth of flavour: examples include lentil ragu and turkey bolognese sauce.
Add it to sandwiches or turn into a spread by pureeing along with cream cheese.

Other savoury bakes to try

See also these other delicious breakfast/snack recipes including more vegetable breakfast recipes.

Recipe

Keep in touch!

If you made these asparagus sun-dried tomato scones I'd love to know what you thought. Let me know in the comments below, thanks:)

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