Sun Dried Tomato Pesto 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

PESTO SCONES



Pesto Scones image

This Small Batch Pesto Scone recipe is the perfect Savory Scone Recipe. They are flaky and tender, and full of flavour from the sundried tomato pesto and cheese. This easy cheese scone recipe can be put together quickly for whenever you need a scone fix! This small batch scone recipe makes 6 scones.

Provided by Erin Clarkson

Categories     Scones

Time 1h15m

Number Of Ingredients 9

300g all-purpose flour
14g (3 1/2 tsp baking powder)
2g (½) tsp salt
A few turns of black pepper
110g unsalted butter, cut into small cubes and kept cold until ready to use.
100g Filippo Berio Sun Dried Tomato Pesto, cold from the fridge
80g cheddar, grated
40g parmesan cheese, grated
140g whole milk plus a little additional for the tops.

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.

PARMESAN, BASIL, & SUN-DRIED TOMATO SCONES



Parmesan, Basil, & Sun-Dried Tomato Scones image

Make and share this Parmesan, Basil, & Sun-Dried Tomato Scones recipe from Food.com.

Provided by KLHquilts

Categories     Scones

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup parmesan cheese, grated (use high-quality parmesan-reggiano)
2 teaspoons baking powder
1 teaspoon dried basil
1/4 teaspoon salt
1/4 cup unsalted butter, chilled
1/3 cup milk
2 large eggs
1/4 teaspoon hot pepper sauce
3/4 cup sun-dried tomato (drained of olive oil and coarsely chopped)
10 tablespoons pine nuts

Steps:

  • Preheat oven to 400. Lightly butter a 10"-diameter circle in the center of a baking sheet.
  • In large bowl, stir together the flour, cheese, baking powder, basil, and salt.
  • Cut the butter into 1/2" cubes and distribute them over the flour mixture. With a pastry blender (or two knives), cut the butter into the flour until the mixture resembles coarse crumbs.
  • In a small bowl, stir together the milk, eggs, and hot pepper sauce.
  • Add the milk mixture to the flour mixture and stir to combine. Stir in the tomatoes and 1/2 cup of the pine nuts. (Dough will be sticky.).
  • With lightly floured hands, pat the dough into a 9" diameter circle in the center of the prepared baking sheet. Sprinkle the surface with the remaining two tablespoons of pine nuts, and gently press them into the dough.
  • With a serrated knife, cut the dough into 8 wedges. Bake 20-25 minutes, or until top is lightly browned.
  • When scones are finished baking, remove from baking sheet and cool on wire rack for five minutes. Serve warm (or cool completely and store in airtight container, or even freeze).

SUN-DRIED TOMATO, BASIL AND BLACK PEPPER SCONES



Sun-Dried Tomato, Basil and Black Pepper Scones image

Make and share this Sun-Dried Tomato, Basil and Black Pepper Scones recipe from Food.com.

Provided by gailanng

Categories     Scones

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2-1 teaspoon cracked black pepper
3 tablespoons minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter
1/2 cup sun-dried tomato packed in oil, well drained and finely chopped
1/2 cup milk
1 egg, slightly beaten
olive oil or melted butter

Steps:

  • Preheat oven 400 degrees.
  • Stir together dry ingredients and herbs; first 7 ingredients.
  • Blend in butter to look like coarse cornmeal.
  • Stir in tomatoes.
  • Mix milk with egg; stir into flour mixture until moist.
  • Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet.
  • Cut 8 wedges and separate slightly.
  • Bake until golden 15 - 20 minutes.
  • Brush with seasoned olive oil or melted butter.

Nutrition Facts : Calories 297.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 60.9, Sodium 513.5, Carbohydrate 37.9, Fiber 1.8, Sugar 2.3, Protein 6.7

CHEESY SUN-DRIED TOMATO SCONES



Cheesy Sun-Dried Tomato Scones image

These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! These scones freeze very well & are great for packed lunches and picnics etc.

Provided by Um Safia

Categories     Scones

Time 1h

Yield 20 scones, 10 serving(s)

Number Of Ingredients 12

450 g self raising flour, plus extra for dusting surfaces
1 teaspoon mustard powder
1/2 teaspoon paprika
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon black pepper
1 1/2 teaspoons mixed dried Italian herb seasoning
125 g butter, chilled
225 g mature cheddar cheese, grated
200 g sun-dried tomatoes, roughly chopped
2 large free-range eggs
175 ml approx. milk

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.

Nutrition Facts : Calories 463.9, Fat 20.4, SaturatedFat 12, Cholesterol 90, Sodium 1049.3, Carbohydrate 55.8, Fiber 4.1, Sugar 7.9, Protein 16.2

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