Filled Deli Pesto Scones Recipes

SAVORY PARMESAN PESTO SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, mix the flour, baking powder, salt, and grated cheese. Add the butter, cream cheese, and pesto, and using a pastry cutter or two knives, cut them into the flour until the the mixture is crumbly, with lumps about the size of peas. Stir in the milk and combine until all the flour is hydrated and the dough comes together in a ball.
• Knead the dough a little, folding it over onto itself 3-4 times.
• Pat the dough into a circle about 3/4 inch thick. Slice into 6-8 wedges, or use a sharp biscuit cutter to make rounds. If you'd prefer square-shaped scones (for sandwiches), pat dough into a rectangle and cut in 6-8 squares.
• Brush the tops of the scones with milk and sprinkle with the remaining parmesan. Bake at 425 degrees for 16-20 minutes, until the edges and tops of the scones are golden brown.
• Serve warm or at room temperature. To re-heat, fold gently in foil and heat for 7-10 mins in a 300 degree oven.

SUN-DRIED TOMATO PESTO SCONES

Steps:

• Drain the sun-dried tomatoes packed in olive oil. You may want to pat the sun-dried tomatoes dry and let it sit in a strainer. Set aside for now.
• Whisk together flour, granulated sugar, salt, and baking powder in a large bowl. Grate frozen butter, and add it to the flour mixture. Use your hands or forks to combine the butter with the flour until it comes together into pea sized crumbs. Place in the fridge while you mix the wet ingredients together to keep the butter cold.
• Whisk heavy cream and egg together. Drizzle over the flour mixture, add chopped sun-dried tomatoes, pesto, and mozzarella. Mix together until everything appears moist.
• If you have a scone baking pan, just divide the dough evenly between each wedge. If you don't have one, pour the dough onto the counter and form a ball with floured hands. The dough is sticky. If it's too sticky, add a little more flour to it. Roll the dough out into an 8-inch circle, and then cut into 8 wedges. Place them on a parchment paper lined baking sheet.
• In a small bowl, whisk together an egg and milk. Brush this eggwash over the top of each of the scones. This will help the scones brown evenly. Divide the parmesan cheese evenly over the scones. This will give the scones a slight crunch on top.
• Place them in the fridge for about 15 minutes so that the dough is cold.
• While the dough is chilling in the fridge, preheat the oven to 400F.
• Place the scones in the oven, and bake for 18-20 minutes until the edges are golden brown and the top is lightly browned.
• Serve these sun-dried tomato pesto scones warm.

PESTO PARMESAN SCONES RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees F. In large bowl combine flour, sugar, salt, pepper, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk, parmesan and pesto. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently. Divide in half and pat each into 7 inch round circles, cutting into 6-8 triangles each. You can also cut out round scones or form the dough into a rectangle and cut squares. Brush each scone with melted butter. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds/squares). Top with butter pats.