Pesto Feta And Sun Dried Tomato Scones Recipes

CHEESE, SUNDRIED TOMATO & PESTO SCONES

Steps:

• Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
• Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
• Stir in 70g of the grated cheese
• Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
• In another mixing bowl, whisk together the milk, pesto and egg
• Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm/1" thick and cut out the scones using a round cutter, size of your choice. Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
• Brush the top of the scones with the milk, then sprinkle on the reserved cheese
• Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
• Remove from the oven and allow to cool, you can eat them warm or cold
• Store in an airtight container and eat within 2 days. They can also be frozen

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 QUICHE

Steps:

• Prepare the pastry crust according to the recipe directions (note: the recipe will yield 2 crusts. Feel free to either half the recipe or freeze the second half for a later time).
• Preheat the oven to 425 degrees F. Roll the dough into a 12-inch circle, then fit it into a 9-inch pie plate (not deep dish). Trim the crust so it overhangs the plate edge by about 1 inch all the way around, then tuck the edges under at the plate edge and crimp with your fingers or a fork.
• Prick the bottom of the crust all over with a fork at 1/2-inch intervals, then line the plate with foil or parchment paper. Fill with dry beans, uncooked rice, or pie weights, ensuring that the beans or weights are all the way up against the edges of the pan. Set on a rimmed baking sheet, then bake for 15 minutes. Remove the lining and weights. If the crust has puffed up in spots, gently press it back down with a fork. Bake, uncovered, for 8-10 additional minutes, until the bottom of the crust is lightly golden. Remove from oven and set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, place the sundried tomatoes in a small bowl and cover them with boiling water. Let sit for 5 minutes to rehydrate, then drain and pat dry.
• In a large bowl whisk together the eggs, egg whites, milk, Greek yogurt, pesto, salt, and pepper. Then, stir in the spinach, Parmesan, and sundried tomatoes.
• With the pie plate still on the baking sheet, carefully pour the filling into the prebaked crust.
• Bake until the quiche is puffed and the center is set but still a little jiggly, 40 to 50 minutes. If the crust starts to brown too quickly as the quiche bakes, wrap the edges of the pan with foil to protect it. Let quiche cool on a wire rack for 15 minutes. Slice and serve warm or at room temperature.

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.

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.

SUNDRIED TOMATO AND CHEESE SCONES

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 .