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These ham asparagus scones make an excellent savory addition to the brunch table.
For me spring is synonymous with brunch, and like anyone with a fondness for breakfast I do what I can to make sure brunch happens often.
It doesn’t hurt that the warmer weather makes it even more inviting to dress up for brunch and turning it into a fancy date (even if you’re just with your squirrely kids).
When I do brunch, I want to have a mix of sweet items like cinnamon rolls and savory items that might include eggs or just a lot of bacon.
These savory little ham and asparagus just scream spring, and they’re perfect to add to your table for any spring celebration.
Plus, since they use up leftovers, they don’t take very long to mix and bake.
It might seem weird to use asparagus in a scone, but I think it works! It’s such a natural pair for ham — after all, we’ve become very used to the combo for Easter dinner — and it adds great color to the scones too.
You can skip the asparagus if you have picky eaters at the table, or divide the dough and just add the asparagus to half, for the adults.
I make these scones in a miniature size because that makes them so much more inviting for guests. They can also double as a quick snack or tucked into your office lunch bag.
Of course, I always like to serve scones with salted butter but you don’t need it in this case!
Make sure you don’t skip the paprika in this recipe, and, if you like, you can add some grated cheese for even more flavor.
Just make sure that you don’t overwork the dough when adding ingredients, because that can turn your scones from tender to tough and chewy, and nobody wants that!
How to add butter to scones
I use a pastry cutter to blend in the butter, or two knives. It makes fast work of the task and also keeps the butter nonuniform, which is what you want.
Larger pieces make the scones flaky, while the smaller pieces add the tenderness. The best of both buttery worlds!
Another great method for adding butter is to use frozen butter and a box grater.
With this method you grate the butter right into the dry ingredients. Then, all you need to do is give it a quick stir to incorporate.
No matter which method you use, be sure to keep your butter as cold as possible.
Can I freeze scones?
One of the great things about scones is that you can make a big batch and freeze them for later.
Scones can be frozen unbaked or baked.
To freeze unbaked scones, cut the dough into your preferred shape. Place a sheet of parchment or waxed paper on a baking sheet.
Place each scone onto the baking sheet, leaving space between. Put the sheet into the freezer and freeze until solid, about 1 hour.
Transfer the scones to an airtight container or resealable freezer bag. If you need to stack the scones so they fit, place a piece of parchment paper or waxed paper between them to prevent any sticking.
Unbaked scones will take slightly longer to bake from frozen and won’t rise as much as fresh baked, but will have the delicious flavor you want from a freshly baked scone!
To freeze baked scones, let them cool completely, then transfer to an airtight container or resealable freezer bag.
Make these ham and asparagus scones the next time you have brunch guests, and you won’t regret it!
Ham Asparagus Scones
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 4 tablespoons frozen butter
- 12 spears asparagus, grilled, roasted, or steamed
- 1/2 cup diced cooked ham
- 3/4 cup buttermilk, plus 1 tablespoon, divided
- Preheat oven to 375°F and line a baking sheet with parchment paper or Silpat liner.
- In a large bowl, mix together all-purpose flour, baking powder, salt, paprika, and pepper.
- Using a medium-size grater, grate frozen butter into flour mixture. Stir to incorporate butter but only so that butter is well-distributed throughout; you want the butter to stay in pieces and not blended in.
- Cut off tips of asparagus spears and set aside. Chop remaining asparagus and add to dough with ham.
- Mix in 3/4 cup buttermilk until a cohesive dough forms. It should be sticky to the touch.
- Turn dough out onto a lightly floured surface and gather together into a ball. It will be somewhat sticky, so use a little bit of flour to keep it from sticking to the work area. Divide in half and pat both into circles about 1/2 inch thick. Cut each circle into 6 wedges.
- Transfer wedges to prepared baking sheet. Brush with remaining buttermilk and press asparagus tips into the tops.
- Bake for 20 minutes, until golden brown. Let cool on a wire rack at least 5 minutes before serving.