Makes 6

These scones are best eaten on the day you make them, but they do freeze well for up to a month. You may like to steam a few extra asparagus spears for sandwiching between the scone halves.

150g fine asparagus spears, trimmed
200g plain flour, plus extra for dusting
1 tbsp baking powder
Fine sea salt and freshly ground black pepper
30g butter, diced
100g Parmesan, finely grated
50g pine nuts
¼ tsp freshly grated nutmeg
50ml milk
1 large egg, beaten
1 egg yolk, beaten and mixed with 2 tsp water
100g soft goat’s cheese
100g ricotta

1 Steam or boil the asparagus spears for 1-2 minutes, leaving them slightly undercooked. Drain and pat dry completely. Cut off the asparagus tips 6-7cm below the buds and reserve them for later. Finely slice the stems and set aside.

2 Preheat the oven to 200C/Gas 6. Sift the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the butter and rub together with your fingertips or whiz in a food processor to fine breadcrumbs.

3 Tip in 85g of the Parmesan, followed by the finely sliced asparagus stems, pine nuts and nutmeg and mix together with a wooden spoon. Whisk the milk and the whole egg together, then add to the bowl. Combine quickly to make a ball of dough, taking care not to work it too much.

4 On a lightly floured surface, gently press and flatten the dough to a 2.5cm thickness. Using a 7cm cutter, stamp out 6 rounds, re-rolling as necessary. Arrange them on a lightly floured, non-stick baking sheet and brush with the egg yolk wash. Sprinkle with the remaining Parmesan, then bake for 15-20 minutes until risen and golden. Remove from the oven and set aside to cool on a wire rack.

5 Meanwhile, soften the goat’s cheese and fold in the ricotta with some seasoning. Cut the scones in half and spread the bottom with the cheese filling. Place the reserved asparagus tips on top, then sandwich together with the other halves.

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