Pesto Cheese Scones Recipes

WILD GARLIC CHEESE SCONES

Steps:

• In a large bowl, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
• Stir ¾ of the cheese into the mixture along with the salt and pepper.
• Make a well in the centre. Break in the egg and pour in the kefir or buttermilk.
• Stir with a round-bladed knife from the inside out until the mixture comes together.
• Roll out into a rectangle about ¼ in / 1 cm thick.
• Spread the pesto over the top in a thin layer, leaving a slight gap around the edges.
• Roll it up as tightly as possible on the long side to form a log then slice into 8 pieces.
• Lay the pieces out onto a lined baking tray and top with the remaining cheese.
• Bake at 200℃ (400℉, Gas 6) for 20 minutes when the tops should be golden and the bottoms sounding hollow when tapped.

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.

PESTO-CHEDDAR CHEESE SCONES

Steps:

• Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
• Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
• Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.

PESTO, FETA, AND SUN-DRIED TOMATO SCONES

Steps:

• Preheat oven to 400 °F
• Butter or lightly spray a 9 inch cake pan. Set aside.
• In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
• Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
• Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
• Gather dough together with hands and place on a lightly floured surface.
• Knead until smooth.
• Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
• With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
• Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
• With a sharp knife, cut dough in half, and then in half again (4 pieces).
• Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
• Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
• Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
• Cool on wire rack.