Pesto, Feta, & Sun-Dried Tomato Scones

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.