At Big Shoulders Coffee and its five cafes throughout Chicago, founder Tim Coonan brings decades of experience working in prestigious restaurants around the world. Coonan offers a handful of pastries and baked goods to pair along with the coffee, including the popular Broccoli Asiago Scones.


  • 3.5 cups all-purpose flour
  • 2 tsp sugar 
  • 1 tsp baking Powder
  • ½ tsp salt
  • 2.75 sticks chilled cubed butter 
  • 1 heaping cup grated Asiago cheese (split)
  • 2 cups blanched broccoli florets
  • 2 large eggs
  • 6 oz Heavy Cream
  • Egg wash/brush


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine dry ingredients and whisk to mix thoroughly.
  3. Cut in cold butter and work with fingertips into flour. A mixture of fully incorporated and pea sized butter pieces is ok.
  4. Add broccoli and 8 ounces of asiago cheese.
  5. Add egg and cream. Do not over mix dough – it should look rough.
  6. Using a scoop, portion 3 x 4 on a prepared baking sheet. Press down lightly.
  7. Brush with egg wash and sprinkle top with reserved 2 ounces of asiago cheese.
  8. Bake for 20 minutes to a beautiful golden brown color.