Pesto Parmesan Scones Recipe 395

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 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.

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.

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.