Our brother, Joel, likes pesto. I made some of these once and they were meant to be a treat for him to take to work, but we ended up eating all of them. The perils of delicious scones, I suppose. I don’t think he reads my blog so he’ll never know.

I make scones an embarrassing amount in the winter. There’s a dark chocolate version in my cookbook from my friend Niki that is really killer. LIKE DEADLY. They’re crazy. And I’m crazy in love with them.

Now on to savory. On to pesto! IF YOU DON’T THINK YOU LIKE SCONES, hang up and try again because you’re about to.

PESTO SCONES
Makes 8 scones

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cubed
1/2 cup parmesan
2/3 cup buttermilk
1/4 cup pesto (storebought or this is my favorite way to do homemade)

Preheat oven to 375 degrees. In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Stir in parmesan. Slowly pour in milk while continuing to mix.

Empty dough on to a piece of parchment paper. Make a crater in the middle and pour in pesto. Fold dough in half, alternating directions until pesto is distributed.

On a new piece of parchment paper, roll dough into a one inch rectangle. Slice into triangles (or rectangles, whatever you like). Transfer parchment paper to baking sheet. Arrange triangles equal distance apart on baking sheet.

Bake for 17 minutes.

PESTO SCONES

 

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Author: Rachel Schultz

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons butter, cubed
• ½ cup parmesan
• ⅔ cup buttermilk
• ¼ cup pesto (storebought or this is my favorite way to do homemade)

Instructions

1. Preheat oven to 375 degrees. In a stand mixer, combine flour, sugar, baking powder, and salt. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Stir in parmesan. Slowly pour in milk while continuing to mix.
2. Empty dough on to a piece of parchment paper. Make a crater in the middle and pour in pesto. Fold dough in half, alternating directions until pesto is distributed.
3. On a new piece of parchment paper, roll dough into a one inch rectangle. Slice into triangles (or rectangles, whatever you like). Transfer parchment paper to baking sheet. Arrange triangles equal distance apart on baking sheet.
4. Bake for 17 minutes.

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