Thursday, May 19, 2016

Pesto Filled Scones

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!


Base ingredients: (makes ~20 small scones)
Click here for our base ingredients
~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.


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.


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


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.


These scones make a great anytime snack!

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