Sometimes when I’m putting together a quick weeknight meal, there seems to be something missing. Whipping up a batch of scones seems to fill that gap. These savory scones are flavoured with pesto and parmesan. You could increase their fiber content by throwing in some flax seeds. Why didn’t I think of that when I was making them?
Makes 8 scones.
Preheat oven to 400F.
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter, cubed
1 cup milk
1 cup finely grated parmesan reggiano
1/4 cup basil pesto sauce
In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse meal. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.