Thursday, May 19, 2016

Pesto Filled Scones

Yum
On a lazy Saturday afternoon a few weeks ago, I was in the mood for some baking experimentation - as well as a savory snack to munch on. A fairly quick and easy option was scones, and it had been some time since we tried out any new scone flavors - so I decided to put a new twist on our original savory scone recipe!

These scones might look like any other savory scone at first glance, but there is a surprise center that oozes with basil pesto deliciousness once you bite into it! If you’d like to make it more indulgent, add a small ball of Mozzarella cheese along with the pesto filling. I topped them off with a sprinkling of grated Parmesan cheese, and these tasty tidbits definitely hit the spot!

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Base ingredients: (makes ~20 small scones)
Click here for our base ingredients
Add-ins
~½ cup pesto sauce (I used our spinach walnut variety)
~3 TBSP freshly grated Parmesan cheese


Preheat oven to 425°F.

Follow the same steps as the spinach feta scones (link) to prepare the dough. On a lightly floured surface, roll the dough out to about ½ inch thick, then cut into approximately 2 inch squares.

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Place about 1-2 tsp of pesto on each piece of dough, slightly off-center. Fold the dough over and pinch shut, sealing with some water if necessary.

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Place on a baking sheet, leaving about one inch of space between the scones. Brush the tops with buttermilk, and sprinkle with Parmesan cheese.

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Bake 12-15 minutes until the tops turn golden brown. Let the scones cool before storing in an airtight container. They can be enjoyed at room temperature, or slightly warmed up.

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These scones make a great anytime snack!

~Karla
 
 
 
 
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