Cheddar-Pesto Scones
1
- Prep Time15 min
- Total Time15 min
- Makes12 scones
Ingredients
1 egg
3/4 cup buttermilk
1/4 cup pesto
2 cups all-purpose flour
1 tbsp baking powder
1 tbsp granulated sugar
3/4 tsp salt
1/4 cup cold butter, cut into cubes
1 cup grated old cheddar
Instructions
Preheat oven to 400F (200C). Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, whisk egg. Whisk in buttermilk and pesto.
Place flour, baking powder, sugar and salt in a large bowl. Stir with a fork to evenly mix. Then, using your fingers, a fork or a pastry blender, work in butter until crumbly. Stir in cheese. Pour in egg mixture. Using a wooden spoon, stir until just moistened.
Turn onto a floured counter and slice dough in half using floured hands. Gently pat each half into a 6-in. (15-cm) circle. Cut each into 6 wedges for 12 wedges in total.
Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with more buttermilk. Bake in centre of oven until lightly golden, 10 to 12 min.
Nutrition (per serving)
Calories 186, Protein 5.9g, Carbohydrates 18.7g, Fat 9.6g, Fibre 0.8g.
These moist and flaky biscuits are a perfect companion for our Smoky Bacon and Squash Soup (recipe online).
MAKE YOUR OWN PESTO
In a blender or food processor, whirl 2 cups (500 mL) packed basil leaves with 1/4 cup (50 mL) toasted pine nuts (optional) and 3 minced garlic cloves. While whirling, slowly drizzle in about 1/2 cup (125 mL) olive oil. Then stir in 1/3 cup (75 mL) grated Parmesan and pinches of salt and pepper. Taste and add more cheese or olive oil, if you wish. Cover and refrigerate pesto up to 2 weeks or freeze up to 1 month.
