Asparagus Scones

This recipe is adapted from Cooking Light. They are yummy for breakfast or with a soup.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄2 lb fresh asparagus, cut into 1/4-inch pieces
• 2  cups all-purpose flour
• 1  tablespoon flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dill
• 1⁄4 teaspoon cayenne
• 1⁄4 cup  cold butter, cut into pieces
• 3⁄4 cup nonfat plain yogurt
• 1⁄2 cup  shredded swiss cheese

Directions

1. In a saucepan, bring 1/2 inch of water to a boil. Add the asparagus pieces, cover the pot and let them boil for 3 minutes. Drain asparagus and rinse with cold water, drain well and set aside.
2. In a bowl, mix flour, baking powder, salt, baking soda, pepper, dill and cayenne. Cut in butter until the mixture resembles coarse crumbs. Stir in yogurt until moistened. Stir in cheese and asparagus.
3. Turn onto a floured surface and knead 10 times. Transfer to a baking sheet covered with cooking spray. Pat into a 9-in circle, cut into 8 wedges (not all the way).
4. Bake at 425°F for 18-20 minutes. Cool on a wire rack.