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    Home » Recipes » Breakfast/Brunch

    Sun Dried Tomato Asparagus Scones

    May 24, 2018 By Monika Last Updated May 28, 2024 20 Comments

    Jump to Recipe

    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.

    Dry scones mixture in bowl.

    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.
    4b

    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.

    4 asparagus scones on top of parchment.

    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

    • Cauliflower Muffins with Cheese and Chives
    • Fluffy Cornmeal  Muffins with Sweet Corn
    • Fresh Spinach Quick Bread

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

    Recipe

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

    Sun Dried Tomato Asparagus Scones

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Brunch, Snack
    Cuisine: vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10 scones
    Calories: 198kcal
    Author: Monika Dabrowski

    Equipment

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

    Ingredients

    • 4 tablespoons (50 g) sun-dried tomatoes packed in oil, drained, finely chopped
    • 3.17 ounces (90 g) asparagus weigh AFTER woody ends have been snapped off, see *Notes
    • ⅓ cup (40 g) mature cheddar cheese coarsely grated
    • ⅘ stick (90 g) butter cubed
    • 6 tablespoons buttermilk
    • 1 large egg
    • 2½ cups (315 g) 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

    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

    Serving: 1scone | Calories: 198kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 172mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    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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    1. Kate - Gluten Free Alchemist says

      June 15, 2018 at 10:12 am

      I made some Asparagus and Stilton Scones a few years back.... They were amazing. I found them the other day when perusing my old posts and thought 'I must make these again'.... They need some new photos anyway! Good to see I'm not the only one to make unusual scones xxx

      Reply
      • Monika says

        June 15, 2018 at 12:25 pm

        Asparagus and Stilton are such a delicious combination, I imagine your scones must have been amazing!

        Reply
    2. Helen at Casa Costello says

      June 11, 2018 at 1:51 pm

      Oh I love the little gems of asparagus and tomato poking through. These scones sounds perfect for summer days out.

      Reply
      • Monika says

        June 11, 2018 at 7:44 pm

        Thank you!

        Reply
    3. Helen at the Lazy Gastronome says

      May 30, 2018 at 2:29 pm

      Thanks for sharing this great recipe - hope to see you next week too!! Your recipes look so enticing!

      Reply
      • Monika says

        May 30, 2018 at 3:37 pm

        Thank you Helen!

        Reply
    4. Monika says

      May 29, 2018 at 8:11 pm

      Thank you! And thanks for the invite, linking up now:)

      Reply
    5. Monika says

      May 29, 2018 at 8:06 pm

      Thank you:)

      Reply
    6. Monika says

      May 29, 2018 at 8:06 pm

      Thanks Jenny! They really do make the perfect picnic food:)

      Reply
    7. Eb Gargano | Easy Peasy Foodie says

      May 26, 2018 at 7:52 pm

      Oooh yes please! I love a savoury scone, but I've never had one quite as adventurous as these and never, ever with asparagus. Eb x

      Reply
      • Monika says

        May 27, 2018 at 4:45 pm

        Thanks Eb!

        Reply
    8. Monika says

      May 26, 2018 at 7:24 am

      Thank you Antonia and happy FF:)

      Reply
    9. joskitchenlarder says

      May 25, 2018 at 7:55 pm

      Wow, these sound amazing! I do love scones with cream and jam but the sound of asparagus & sun dried tomatoes in a savoury scone is really appealing. These would definitely make perfect picnic food. Will be trying them for sure! 🙂

      Reply
      • Monika says

        May 25, 2018 at 9:19 pm

        Thanks! Glad you like this recipe idea:)

        Reply
    10. goatsandgreens says

      May 25, 2018 at 4:08 pm

      I LOVE asparagus! I very much appreciate the notion of savory scones, and these sound like a delight!

      Reply
      • Monika says

        May 25, 2018 at 9:16 pm

        Thanks! I must say after experimenting with several flavour combinations I prefer savoury scones to the traditional sweet ones.

        Reply
    11. Monika says

      May 25, 2018 at 2:36 pm

      Sweet potato scones sound nice! I am going over to take a look!

      Reply
    12. sidilbradipo1 says

      May 24, 2018 at 5:40 pm

      I must cook these scones, it is asparagus season here, they are delicious and fresh ??
      Ciao
      Sid

      Reply
      • Monika says

        May 25, 2018 at 2:44 pm

        Let me know how they turn out!

        Reply
        • sidilbradipo1 says

          May 25, 2018 at 3:22 pm

          Yes ?

          Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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