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Pesto scones recipe

Pesto scones recipe

12 ratings

A lovely savoury twist on the traditional scone, these pesto-laden scones would make a fine addition to any staid afternoon tea. We'd recommended eating them when they're warm and fresh out the oven. No cream or jam necessary. See method

  • Serves 8
  • 15mins to prepare and 15mins to cook
  • 400 calories / serving
  • Vegetarian

Ingredients

  • 500g self-raising flour
  • 1tsp baking powder
  • 130g pot fresh green pesto
  • 150g pot natural yogurt
  • 2tbsp milk
  • 100g butter, diced
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1675kj
    400kcal     20%

  • Fat

    19g 27%

  • Saturates

    7g 35%

  • Sugars

    3g 3%

  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 49.5g Protein 9.9g Fibre 2.6g

Method

A lovely savoury twist on the traditional scone, these pesto-laden scones would make a fine addition to any staid afternoon tea. We'd recommended eating them when they're warm and fresh out the oven. No cream or jam necessary.

  1. Heat oven to 220°C, 200°C fan, Gas Mark 7 and grease a large baking sheet.
  2. Tip the flour into a large bowl and stir in the baking powder and 1/4 tsp salt. Tip the pesto and yogurt into a measuring jug and make upto 300ml with milk. Rub the butter into the flour with your finger tips until it is encorporated then stir in the pesto mixture with the blade of a knife to make a wet dough.
  3. Tip onto a floured work surface and pat out with your hands until about 4 - 5cm thick. Stamp out rounds using a large cutter then place on the baking tray, brush with milk and bake for 12-15 minutes until golden.

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