Pesto Feta And Sun Dried Tomato Scones Recipes

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PESTO, FETA, AND SUN-DRIED TOMATO SCONES



Pesto, Feta, and Sun-Dried Tomato Scones image

Make and share this Pesto, Feta, and Sun-Dried Tomato Scones recipe from Food.com.

Provided by Alia55

Categories     Scones

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into1/2 inch cubes
3/4 cup milk, room temperature
3 tablespoons pesto sauce
1/3 cup feta cheese, cut into small cubes
1 1/2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon extra virgin olive oil
2 teaspoons parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 152.6, Fat 7.3, SaturatedFat 4.3, Cholesterol 19.6, Sodium 214.8, Carbohydrate 18.2, Fiber 0.6, Sugar 1.3, Protein 3.5

TOMATO & FETA PESTO BITES



Tomato & feta pesto bites image

Tiny, tasty canapés - a perfect party treat

Provided by Good Food team

Categories     Buffet, Canapes, Starter

Time 45m

Number Of Ingredients 9

half a 350g pack (freeze the rest to use another time) puff pastry
25g finely grated parmesan (or vegetarian alternative)
20g pack fresh flat leaf parsley
2 tbsp pine nuts
100g feta cheese , crumbled
1 garlic clove , crushed
4 tbsp olive oil
12 small cherry tomatoes , halved
black olives , to serve

Steps:

  • Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
  • Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
  • To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium

SUN-DRIED TOMATO PESTO



Sun-Dried Tomato Pesto image

The best sun-dried tomato pesto.

Provided by MRS. CINDY SCHMIDT

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 20m

Yield 40

Number Of Ingredients 13

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
¼ cup chopped pine nuts
3 tablespoons chopped onion
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup crushed tomatoes
¼ cup red wine
½ cup olive oil
½ cup grated Parmesan cheese
salt to taste

Steps:

  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g

SUNDRIED TOMATO AND CHEESE SCONES



Sundried tomato and cheese scones image

Yummy cheese scones with a twist

Provided by doodles3010

Time 35m

Yield Makes About 8 depending on what size you make them

Number Of Ingredients 0

Steps:

  • Heat the oven to 200 degrees celsius fan.
  • Mix flour and herbs, then rub in butter until it resembles fine bread crumbs. Add the cheddar cheese, sundried tomato paste and sundried tomatoes and mix.
  • Beat the milk and the egg together in a jug, add to the other ingredients to form a soft dough, reserving a little of the egg mixture for glazing the scones.
  • Flatten the dough out and cut into circles or triangles if you don't have a circle cutter-flatten out dough into a circle and then cut in half, repeat until you have the size you want. Put on a tray lined with baking paper or a silicone baking sheet. Brush with egg wash and sprinkle over the parmesan. Bake for 10-15 minutes until the tops are a golden colour .

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