Tomato Pesto Scones Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
6 Scones
Ingredients
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ½ cup shredded Parmesan
  • ½ cup sun-dried tomatoes in oil, drained and chopped into ½-inch pieces
  • ¼ cup toasted pine nuts
  • 2 cups tightly packed basil leaves
  • ⅓ cup sugar
  • ½ cup olive oil
  • ½ cup whole milk
Directions
  1. Preheat oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and pepper.
  4. Mix in the Parmesan, sun-dried tomatoes, and pine nuts.
  5. Add basil and sugar to a food processor and process for 5 seconds.
  6. Add olive oil and milk to the basil leaves and process for 5 seconds.
  7. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Let sit for 10 minutes.
  8. Turn the mixture onto a work surface.
  9. Gently pat the dough to make a disk about 1 ½ inches thick.
  10. Using a bench scraper or sharp knife, cut the dough into 6 wedges.
  11. Set the scones on the prepared baking sheet.
  12. Bake for 10 minutes. Then reduce heat to 350 F and bake for an additional 10 to 20 minutes until golden brown.