Pesto, Feta, & Sun-Dried Tomato Scones

30m
Prep Time
15m
Cook Time
45m
Ready In


""

Original is 12 servings

Nutritional

  • Serving Size: 1 (53.1 g)
  • Calories 156.2
  • Total Fat - 7.4 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 17.4 mg
  • Sodium - 222.9 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 2.1 g
  • Protein - 3.7 g
  • Calcium - 111.8 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 400 °F

Step 2

Butter or lightly spray a 9 inch cake pan. Set aside.

Step 3

In a large bowl whisk together the flour, sugar, baking powder and salt until combined.

Step 4

Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.

Step 5

Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.

Step 6

Gather dough together with hands and place on a lightly floured surface.

Step 7

Knead until smooth.

Step 8

Roll dough with a floured rolling pin into a 16x 10 inch rectangle.

Step 9

With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.

Step 10

Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.

Step 11

With a sharp knife, cut dough in half, and then in half again (4 pieces).

Step 12

Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces)

Step 13

Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.

Step 14

Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.

Step 15

Cool on wire rack.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting butter, choose one with a high fat content for a flakier scone.
  • For a richer flavor, use extra-virgin olive oil.

  • Substitute almond milk for the regular milk to make the scones dairy-free. The benefit of this substitution is that it makes the scones suitable for those with dairy allergies or lactose intolerance.
  • Substitute vegan butter for the regular butter to make the scones vegan. The benefit of this substitution is that it makes the scones suitable for those following a vegan diet.

Cheese & Herb Scones Substitute the pesto, feta, and sun-dried tomatoes with 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh herbs (such as parsley, chives, or dill), and 2 tablespoons melted butter. Follow the remaining instructions as listed.



Tomato & Avocado Salad - A light and refreshing salad of tomatoes, avocados, red onions, and a simple vinaigrette that pairs perfectly with the savory and cheesy scones. The acidity of the tomatoes and the creaminess of the avocados balance out the richness of the scones.


: Roasted Asparagus with Parmesan:

This savory side dish is the perfect accompaniment to the Tomato & Avocado Salad. Roasting the asparagus brings out its natural sweetness, while the Parmesan adds a touch of salty, nutty flavor. The combination of the light and fresh flavors of the salad and the roasted asparagus will make for a delicious and satisfying meal.




FAQ

Q: How do I cut the dough into 12 pieces?

A: Cut the dough into 4 equal pieces, then cut each quarter into 3 equal pieces. Place the cut-side up in the prepared pan.



Q: How do I know when the cake is done baking?

A: Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done baking. If it comes out with wet batter, continue baking and check again in a few minutes.

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Fun facts:

The origin of pesto sauce is usually attributed to the Italian city of Genoa. It is believed that pesto was first created by Genoese fishermen in the 19th century, who used a mortar and pestle to mash together basil, garlic, olive oil, and Parmesan cheese.

Feta cheese is believed to have originated in Greece. It is said to have been first created by Greek shepherds who used sheep's milk and salt to make the cheese. Feta cheese has been a part of Greek cuisine for over 4,000 years and is now widely popular all over the world.