Created by Fizzybrat on August 17, 2017
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.