Friday, February 22, 2013

Pesto Parmesan Scones

I told you I was obsessed with scones lately.  I rarely ever make savory scones, but I needed some dippers for my tomato soup and these seemed to fit the bill.  I mean who wouldn't want to pair tomatoes with basil and parm??  Delicious. 

I was a little nervous straying from my basic cream scone recipe that I LIVE by.  But after a little tweaking, I think these came out perfect.  And just to be different I made them square, but go ahead and make them in a circle or triangle or whatever shape you want.  You won't want to resist their deliciousness!

Pesto Parmesan Scones
2 cups flour
1 Tbsp. baking powder
1/2 Tbsp.  sugar
1/2 tsp. salt
1/4 tsp. pepper
5 Tbsp. cold butter, cut into pieces
1 cup buttermilk
1/4 cup pesto
1/3 cup freshly grated parmesan cheese

Preheat oven to 425°F.

Place flour, baking powder, sugar, salt and pepper in large bowl or work bowl of a  food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl.  Add buttermilk, pesto and parmesan cheese.  Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a rectangle and cut into squares.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

SOURCE: Adapted from How Sweet It Is and Smitten Kitchen

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