Pesto Cheese Slab 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.

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 SCONES

Steps:

• Preheat the oven to 400°f / 205°c
• In a large bowl toss together the flour, baking powder, salt, and pepper.
• Add the butter and pesto to the bowl, and using your fingers, rub the butter and pesto into the flour until the mixture resembles crumbs - it is ok to have a few pieces of larger butter remaining. You want to 'shingle' the butter with your fingers.
• Add the grated cheeses and mix to combine. Add the milk, and, working quickly, gently bring the dough together in the bowl. Avoid kneading it in order to not overwork the dough. It is ok if there are a few wee dry spots.
• Turn the dough out onto a countertop. Try not to add flour if you can, but if you need some bench flour that is ok. Pat it out into a rectangle about 12"x6" (30x15cm), then fold into three like a business letter. Square it off with a bench scraper as you go to keep things as even as possible.
• Pat it out again into a 12"x6" rectangle, and perform another fold. Finally, pat the dough out into a rectangle about 5"x8". (12cmx20cm). Line a baking sheet with parchment paper.
• Cut the scones into 6 equal pieces and place onto the baking sheet. Freeze for 15 minutes.
• Brush the tops of the scones with milk and top with additional cheese if desired.
• Bake the scones for 20 to 25 minutes, until they are browned on top and nicely browned on the bottoms. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack and allow to cool completely.
• Serve warm with butter. Store leftovers in an airtight container at room temperature. Re-warm either by toasting or microwaving before serving.