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
Preheat oven to 400 F.
Line a baking sheet with parchment paper.
In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and pepper.
Mix in the Parmesan, sun-dried tomatoes, and pine nuts.
Add basil and sugar to a food processor and process for 5 seconds.
Add olive oil and milk to the basil leaves and process for 5 seconds.
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.
Turn the mixture onto a work surface.
Gently pat the dough to make a disk about 1 ½ inches thick.
Using a bench scraper or sharp knife, cut the dough into 6 wedges.
Set the scones on the prepared baking sheet.
Bake for 10 minutes. Then reduce heat to 350 F and bake for an additional 10 to 20 minutes until golden brown.