Asparagus Scones

Asparagus Scones

Ingredients:
asparagus, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, pepper, black
dill weed, fresh
spices, pepper, red or cayenne
butter, without salt
yogurt, greek, plain, nonfat
cheese, parmesan, hard

Directions:
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.
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.
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).
Bake at 425F for 18-20 minutes.
Cool on a wire rack.