I make scones an embarrassing amount in the winter. There’s a dark chocolate version in my cookbook from my friend Nichole that is really the ultimate best. So on we go with some safe and effective pesto scones for a breakfast solution. (Put a fried egg on top and serve with a few cherry toms.) Inexplicably I like savory scones cut into squares and sweet ones cut into triangles – fat, almost equilateral ones. If you don’t think you like scones, hang up and try again because you’re about to. (These are soft, less bone dry, more american palette ones because that’s the palette I am.) And there’s only five ingredients.
There’s a link below for the pesto recipe I like to use because it’s budget-y and uses walnuts instead of pine nuts. Another way to make it even more budget (and I like the added flavor profile) is substituting green peas for half of basil. (Or spinach for less flavor, more health.)
PESTO SCONES
Makes 9 scones
4 cups flour
4 teaspoons baking powder
12 tablespoons butter, cubed
1 and 1/3 cup milk
1 cup pesto (storebought or this is my favorite way to do homemade)
Preheat oven to 375 degrees.
In a stand mixer, combine flour and baking powder. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Slowly pour in milk while continuing to mix. Add in pesto and mix until evenly distributed.
Roll out dough into a nine inch by nine inch rectangle. Cut into nine even size squares. Transfer to a parchment lined baking sheet.
Bake for 17-19 minutes.
- 4 cups flour
- 4 teaspoons baking powder
- 12 tablespoons butter, cubed
- 1 and ⅓ cup milk
- 1 cup pesto (storebought or this is my favorite way to do homemade)
- Preheat oven to 375 degrees.
- In a stand mixer, combine flour and baking powder. Add butter to bowl, continuing to mix until butter is evenly distributed in small crumbs. Slowly pour in milk while continuing to mix. Add in pesto and mix until evenly distributed.
- Roll out dough into a nine inch by nine inch rectangle. Cut into nine even size squares. Transfer to a parchment lined baking sheet.
- Bake for 17-19 minutes.
I make scones an embarrassing amount in the winter. There’s a dark chocolate version in my cookbook from my friend Nichole that is really the ultimate best. So on we go with some safe and effective pesto scones for a breakfast solution. (Put a fried egg on top and serve with a few cherry toms.) Inexplicably I like savory scones cut into squares and sweet ones cut into triangles –
