PESTO SCONES

June 9, 2012 · 6 comments

in Recipes, Savory Breakfasts, Sides, Snacks

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My new brother, Joel, loves pesto. These were meant to be a treat to take to him at work, but David and I ended up eating all of them. The perils of delicious scones, I suppose.

PESTO SCONES from Rachel Schultz

Pesto Scones
Makes 8 scones

3 and 1/4 cups flour
1 tablespoon sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cups butter, cut into pieces
1 cup buttermilk
1/2 cup my favorite pesto
2/3 cup parmesan cheese, shredded

Preheat oven to 425 degrees. In large bowl mix together flour, sugar, salt, pepper, baking soda, buttermilk, parmesan, butter, pesto, and baking powder.

PESTO from Rachel Schultz

Knead dough. Flatten into rectangle about 1 inch thick. Slice into triangles. Bake for 10 minutes.

pesto scones
 
Author:
Serves: 8 scones
Ingredients
  • 3 and ¼ cups flour
  • 1 tablespoon sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cups butter, cut into pieces
  • 1 cup buttermilk
  • ½ cup pesto
  • ⅔ cup parmesan cheese, shredded
Instructions
  1. Preheat oven to 425 degrees.
  2. In large bowl mix together flour, sugar, salt, butter, pepper, baking soda, buttermilk, parmesan, pesto, and baking powder.
  3. Knead dough.
  4. Flatten into rectangle about 1 inch thick. Slice into triangles.
  5. Bake for 10 minutes.

 

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{ 6 comments… read them below or add one }

Kelly February 9, 2014 at 11:18 pm

Do you also put the butter in the dough?

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Rachel Schultz February 10, 2014 at 12:53 am

Yes.

Reply

Hannah March 20, 2013 at 1:35 am

I made these tonight for dinner! Very delicious! I might add more than a 1/4 cup of pesto next time for a bit more flavor. Thanks for the recipe, any reason to have pesto is a good one!

Reply

Rachel Schultz March 20, 2013 at 1:20 pm

Good idea!

Reply

Xella January 7, 2013 at 12:31 pm

Pesto and Scones? What the…. This might be my new breakfast favourite!
Love to read through your recipes!

Cheers, Xella!

Reply

Rachel Schultz January 10, 2013 at 11:29 pm

Thanks, Xella!

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