Savour the delightful combination of freshly baked Cheese Scones with the bold, Mediterranean-inspired flavours of Sundried Tomato Pesto. This recipe seamlessly melds the comforting warmth of buttery scones with the zesty allure of tangy sundried tomatoes and the richness of melted cheese. These scones are guaranteed to impress with their irresistible blend of flaky, buttery goodness and vibrant pesto.
500ml (2 cups) flour
5ml (1 tsp) baking powder
2.5ml (1/2 tsp) salt
80g cold butter, cubed
180ml (3/4 cup) Food Lover’s Medium Fat Yellow Cheddar, grated
15ml (1 Tbsp) parsley, finely chopped
15ml (1 Tbsp) Origanum, finely chopped
15ml (1 Tbsp) basil, finely chopped
160ml (2/3 cup) milk
45ml (3 Tbsp) Food Lover’s Sundried Tomato Pesto
Preheat your oven to 180°C and line a baking tray with parchment paper.
Combine the flour, baking powder and salt in a large mixing bowl and rub the cold butter in with the tips of your fingers. Continue until the butter is just combined and the mixture resembles sand.
Add the cheese, herbs, milk and sundried tomato pesto and mix until combined. Knead the mixture until a dough forms. The less you work the dough the better.
On a floured surface, roll the dough out to about 3 – 4cm thick. Using a 6cm circular cookie cutter, cut the scones out and place them on your prepared baking tray.
Brush with a little extra milk and bake for 10 – 15 minutes until golden brown and cooked through.
Serve warm with butter, extra sundried tomato pesto and grated cheese and enjoy!
