Pesto scones
Prep:
15 mins
Cook:
10 mins
These savoury scones made with sundried tomatoes, olives and pesto are absolutely gorgeous.
450g plain white flour
1 level tsp sugar
1 level tsp baking soda
1 tsp salt
3 tbsp sundried tomatoes, chopped
3 tbsp olives, stoned and chopped
1 tbsp parsley, chopped (dried is fine)
1 tbsp dried thyme
350-420ml buttermilk
190g red pesto
Preheat the oven to 220°C / 425°F / Gas mark 7.
Line a baking tray with greaseproof paper and set aside.
Sieve all of the dry ingredients into a large bowl.
Mix the sundried tomatoes, olives and herbs together then make a well in the centre and pour in most of the buttermilk.
Mix well to make a soft dough.
Add more buttermilk if needed.
Remove to a floured surface and knead lightly and flatten to 1 ½ cm high.
Spread the pesto on the dough evenly then roll up like a swiss roll.
Pinch and seal the edges with your fingers then cut into 2 ½ cm discs.
Lay the scone discs on the baking tray evenly, allowing for them to spread a bit.
Bake for 10 minutes or until risen and golden.
Remove to cool on a wire rack then serve warm or cold.
Serves
Makes 10
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Flour, Vegetables
Recipe Type
Cakes & Baking, Snacks
Level of Difficulty
Easy
