Asparagus Cheese Scones Recipe

Asparagus season is one of our favourite times of the year at Barrie Hill Farms. It’s the very first crop of the season, and when those first green spears start appearing in the field, we know spring has officially arrived and it’s time for our farm market to open.

Asparagus scones are a kitchen classic for us. They’re a great way to enjoy fresh asparagus when it’s in season, but they’re also perfect for making ahead. Scones freeze beautifully, which means you can preserve the flavour of Ontario asparagus and enjoy a taste of spring long after the season ends.

They’re light, flaky, and packed with fresh asparagus and sharp cheddar. Perfect for brunch, lunch, or served warm alongside soup or salad.

Asparagus Cheese Scones

Asparagus cheese scones are a kitchen classic for us. They’re light, flaky, and packed with fresh asparagus and sharp cheddar. Perfect for brunch, lunch, or served warm alongside soup or salad.

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Course: Appetizer, Breakfast, Side Dish

Ingredients Method

Ingredients

3/4 lbs Fresh Barrie Hill Farms asparagus, lightly steamed
2 cups All purpose flour
1 tbsp Granulated sugar
1 tbsp Baking powder
1/4 tsp Salt
4 tbsp unsalted butter, chilled
3/4 cup Milk (plus 2 tbsp for brushing)
1 cup Graded sharp cheddar cheese
1/2 tsp Cayenne pepper
1/4 tsp Fresh ground black pepper

Method

Preheat your oven to 425°F and lightly grease or line a baking sheet with parchment paper.
Prepare the Barrie Hill Farms asparagus. Trim the tips from the spears and set them aside. Chop the remaining stalks into small ¼-inch pieces.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes, then work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
Stir in ¾ cup milk, then gently fold in the grated cheese, chopped asparagus pieces (not the tips), cayenne pepper, and black pepper.
Turn the dough onto a lightly floured surface and knead gently 6–7 times until it comes together.
Pat the dough into a ½-inch thick rectangle. Cut lengthwise into three strips, then cut each strip into triangles.
Place the scones on the prepared baking sheet. Brush the tops with the remaining milk and gently press 2–3 asparagus tips onto each scone.
Bake for 12–15 minutes, until the scones are golden brown and cooked through.
Let cool slightly and serve warm with butter.

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If you’re visiting Barrie Hill Farms during asparagus season, be sure to bring some asparagus home. These scones are a great way to celebrate the start of spring.