Asparagus Scones

3/4 lb steamed asparagus
2 cups whole-wheat flour
1 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
4 Tbs unsalted butter
3/4 cup plus 2 Tbs buttermilk
1 cup shredded cheddar cheese
1/2 tsp cayenne pepper
1/4 tsp freshly ground black pepper

1) Preheat oven to 425F.
2) Trim tips from asparagus, and chop stalks into 1/4 inch pieces. Stir together flour, sugar, baking powder and salt in large bowl. Cut butter into small pieces. Using fingers, rub butter into flour mixture until mixture resembles coarse meal. Stir in 3/4 cup buttermilk. Fold in cheese, asparagus pieces (but not tips), cayenne and pepper.
3) Turn dough onto floured work surface, and knead 6 or 7 times. Shape dough into 1/2 inch thick rectangle. Using sharp knife, cut rectangle lengthwise into three strips. Cut each strip into triangles. Place triangles on greased baking sheet. Brush scones with remaining buttermilk, then press 2 or 3 asparagus tips into tops.
4) Bake 12 to 15 minutes, or until tops are golden brown.

Review: I made this so much easier than it reads, simply because I bought a silicone scone pan. :) I just dumped batter in like a muffin pan and went from there! I was very nervous when these came out of the oven, because they were soggy and moist, even though I'd already baked them for about 20 minutes. I guess my pan made them thicker than the original recipe, so they required longer to cook. But, they ended up drying out and becoming the scones I expected them to be. Then, I took them to Erin's Easter brunch, where they were loved. :)