Savory Parmesan Pesto Scones are where it’s at this week. After last week’s abundance of cookies, it feels like time for something on the salty end of the flavor spectrum. Something buttery and herb-y and cheesy, but not heavy. Something spring-y tasting. These light, flaky beauties fit the bill perfectly.
We often think of scones as a breakfast item, but savory varieties such as this one can easily be swapped for biscuits any time of day. Serve a platter of them for sopping up soup (they’d be lovely with this one or this one). Or in place of bread alongside a roast chicken and green salad.
These scones hide a secret ingredient that makes them exceptionally moist and flaky: cream cheese. It’s not just for bagels! Cut into the flour along with just a little butter, it reduces the fat content a bit without sacrificing texture. And adds just a little tangy-ness that works really well with the pesto.
It’s really easy to make your own pesto, and these scones are the perfect vehicle for any small amount you may have leftover from another recipe. But if you’re strapped for time, by all means use store-bought pesto. Do, however, search for a quality brand that uses olive oil rather than canola or other cheap oils. It makes a difference.
Freshly-grated imported Parmesan makes a difference, too. You don’t need a lot, and trust me when I say the flavor is vastly better than mass-marketed, pre-grated stuff. It’s worth the splurge.
I like to brush the tops with a little milk and a sprinkle cheese for a little extra color, flavor, and texture.
These rise up so nice and high, it’s almost like they don’t know they’ve been made at 9,600 feet.
This morning I made a quick batch, then split one in half, toasted it and made a brunch-y sandwich, stuffed with a baked egg and a wee bit of shaved Irish cheddar (some greens wouldn’t have hurt either, but I didn’t have any on hand).
It was savory, moist, crisp, and satisfying, and I’m not saying either way, but I might just have another one for dinner.
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Savory Parmesan Pesto Scones
- Prep Time: 15-25 mins
- Cook Time: 20 mins
- Total Time: 35-40 mins
- Yield: 6–8 scones 1x
Description
Cheesy, herby, and flaky, these delightfully Savory Parmesan Pesto Scones strike the perfect balance between fluffy, moist, and crisp – thanks to a secret ingredient.
Ingredients
2 1/2 cups all-purpose flour
1 TB baking powder
1 tsp salt
1 cup freshly grated good-quality parmesan cheese, plus an extra 2-3 TB for sprinkling
1/4 cup homemade or prepared basil pesto sauce
4 TB cold unsalted butter, cut into chunks
1/4 cup cold cream cheese
1 cup milk, plus extra for brushing
Instructions
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.
I made these yesterday, and it wasn’t until they were cut into triangles that I realized the step for adding in the pesto was missing! I brushed it on top, and they were still great, but next time should I add it after I chop up the butter and cream cheese?
Thank you for the these. They were my first scones and turned out great!
Thanks for catching that, Andria! You add the pesto at the same time as the butter and cream cheese and cut it into the flour. I’ve corrected the recipe!
Thank you!