Pesto scones

Prep: 15 mins
Cook: 10 mins
Pesto scones
These savoury scones made with sundried tomatoes, olives and pesto are absolutely gorgeous.

450g plain white flour

1 level tsp sugar

1 level tsp baking soda

1 tsp salt

3 tbsp sundried tomatoes, chopped

3 tbsp olives, stoned and chopped

1 tbsp parsley, chopped (dried is fine)

1 tbsp dried thyme

350-420ml buttermilk

190g red pesto

Preheat the oven to 220°C / 425°F / Gas mark 7.

Line a baking tray with greaseproof paper and set aside.

Sieve all of the dry ingredients into a large bowl.

Mix the sundried tomatoes, olives and herbs together then make a well in the centre and pour in most of the buttermilk.

Mix well to make a soft dough.

Add more buttermilk if needed.

 Remove to a floured surface and knead lightly and flatten to 1 ½ cm high.

Spread the pesto on the dough evenly then roll up like a swiss roll.

Pinch and seal the edges with your fingers then cut into 2 ½ cm discs.

Lay the scone discs on the baking tray evenly, allowing for them to spread a bit.

Bake for 10 minutes or until risen and golden.

Remove to cool on a wire rack then serve warm or cold.

Makes 10

Preparation Time
15 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Vegetables

Recipe Type
Cakes & Baking, Snacks

Level of Difficulty

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