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.Â
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.Â
Knead the dough a little, folding it over onto itself 3-4 times.Â
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.Â
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.Â
Serve warm or at room temperature. To re-heat, fold gently in foil and heat for 7-10 mins in a 300 degree oven.Â
