In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.
In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.
I added 150g grated mature cheddar and 60g sundried tomatoes. Then I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.
I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it’s all used up.
Then I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.
I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.
The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I’d love to try these with chutney on and even more cheese!
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Cheese, Sundried Tomato & Pesto Scones
- 100 ml Milk
- 70 ml Pesto
- 2 Eggs large
- 250 g Self raising flour
- 1 1/2 tsp Baking Powder
- A pinch of Salt
- 150 g Mature cheddar grated
- 60 g Sundried tomatoes
Pr-heat your oven to 180C/160C Fan/350F/Gas Mark 4
In a bowl whisk together the milk, pesto and 1 of the eggs
In a second bowl mix together the self raising flour, baking powder and salt
Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mix
Pour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up
Place the rounds onto a lined baking tray and brush them on top with beaten egg
Bake them for 20 minutes and until they are golden brown