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    Cheese, Sundried Tomato & Pesto Scones

    17/05/2016 by thebakingexplorer 16 Comments

    Jump to Recipe Print Recipe

    Savoury scones are one of my favourite picnic snacks, they're also great indoor snacks too! They are especially delicious when warm with butter melting into them, and go very well with a nice chutney. These Cheese, Sundried Tomato & Pesto Scones are a combination of some of my favourite savoury flavours and they remind of margherita pizza flavours too!

    Cheese, Sundried Tomato & Pesto Scones

    Ingredient Tips & Equipment Information

    • I prefer to use unsalted block butter for scones, you can use a baking spread, but butter has a nicer flavour. Baking spread can also make the dough wetter due to it's higher water content.
    • You can use either whole milk or semi-skimmed milk for this recipe. Or a plant based milk, like oat milk for example.
    • The best cheese to use for these scones is a strong cheddar, so the cheese flavour really comes through. You could also use red leicester, or a half and half mix.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Cheese, Sundried Tomato & Pesto Scones

    In a mixing bowl, stir together self raising flour, baking powder and salt. Then add butter and rub it in with your fingers, then add grated cheese and stir it in.

    Drain the oil off the sundried tomatoes, then cut them up and mix them into the flour mixture. In another bowl, mix the pesto, milk and egg together, then add them to the flour mixture and form a dough.

    Flatten out the dough with your hands, and cut out rounds with a cutter. Brush them with milk, and sprinkle cheese on top, bake them for 12-14 minutes.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Cheese, Sundried Tomato & Pesto Scones

    What are scones?

    Scones are actually a type of quick bread, they're easy to make because you don't have to knead or prove them (proving means leaving them to rise). The rise is created by using self raising flour, and an additional raising agent of baking powder.

    Can you freeze the scones?

    Yes, scones freeze really well. Once they have fully cooled down, put them in a freezer bag or airtight container and freeze for up to 3 months.

    Can you make scones with plain or all purpose flour?

    Yes, if you want to make them with plain or all purpose flour, you will need to add extra baking powder as self raising flour contains baking powder (and a little salt). I recommend using 3 teaspoons baking powder for this recipe if you use plain or all purpose flour. You may also wish to add a pinch of salt. When measuring the baking powder, please use proper measuring spoons for the best results, do not use a regular teaspoon that you would stir coffee with for example.

    What kind of cheese is best for scones?

    Grated cheddar is the best kind of cheese to use, especially a mature cheddar as it has a lovely strong flavour. Do not use the ready grated cheese, it is best to grate yourself. I also don't recommend a low fat cheese, as they don't melt as well and don't have a strong flavour.

    Is pesto vegetarian?

    Most pesto is not vegetarian because is contains parmesan, which in turn contains rennet. Rennet is stomach enzymes, usually from cow's, and it is used in many cheeses. You can however, purchase vegetarian and vegan pesto. I used a vegetarian pesto for this recipe. Please make sure to use vegetarian pesto if you are serving these scones to vegetarians.

    Cheese, Sundried Tomato & Pesto Scones

    Tips for making the Cheese, Sundried Tomato & Pesto Scones

    • I used a 2.5″ round cutter and got 6 scones from the batch, depending on the size of cutter you use, you will get different amounts of scones.
    • Push the cutter straight down into the dough and do not twist it, twisting it can affect the rise of the scones.
    • When you are patting the dough out, aim for it to be 2cm thick.
    • When you glaze the top of the scones, make sure the milk doesn’t drip down the sides. This can affect the rise of the scones.
    Cheese, Sundried Tomato & Pesto Scones

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Baking trays
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Silicone Brush
    • Round cutters
    • Cheese grater

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Cheese, Sundried Tomato & Pesto Scones

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    Cheese, Sundried Tomato & Pesto Scones

    Cheese, Sundried Tomato & Pesto Scones

    Delicious savoury scones with sundried tomatoes, pesto and cheese
    5 from 1 vote
    Print Pin Rate
    Course: Snack
    Cuisine: British
    Keyword: Bread
    Prep Time: 25 minutes minutes
    Cook Time: 14 minutes minutes
    Total Time: 39 minutes minutes
    Servings: 6
    Author: thebakingexplorer

    Ingredients

    • 250 g Self raising flour
    • 1 tsp Baking powder
    • ¼ tsp Salt
    • 50 g Butter cold, unsalted
    • 85 g Mature cheddar grated
    • 2 ½ tbsp Milk
    • 70 g Pesto (make sure it is suitable for vegetarians if you are serving to vegetarians)
    • 1 Egg large
    • 60 g Sundried tomatoes diced
    • 1 tbsp Whole milk for glazing, optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
    • Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
    • Stir in 70g of the grated cheese
    • Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
    • In another mixing bowl, whisk together the milk, pesto and egg
    • Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm thick and cut out the scones using a round cutter, size of your choice (I used a 2.5" cutter). Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
    • Brush the top of the scones with the milk, then sprinkle on the reserved cheese
    • Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
    • Remove from the oven and allow to cool, you can eat them warm or cold
    • Store in an airtight container and eat within 2 days. They can also be frozen
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • I prefer to use unsalted block butter for scones, you can use a baking spread, but butter has a nicer flavour. Baking spread can also make the dough wetter due to it's higher water content.
    • You can use either whole milk or semi-skimmed milk for this recipe. Or a plant based milk, like oat milk for example.
    • The best cheese to use for these scones is a strong cheddar, so the cheese flavour really comes through. You could also use red leicester, or a half and half mix.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 354kcal | Carbohydrates: 38g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 466mg | Potassium: 422mg | Fiber: 2g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 2mg

    If you like this, check out more of my Scone recipes!

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    Reader Interactions

    Comments

    1. Laura Denman

      May 17, 2016 at 7:47 pm

      I'm definitely with you on the sun thing. Italways lifts my mood to see it be bright outside but I'd rather be inside enjoying myself with the sun streaming through the windows. It's not like having walls around me stops me enjoying summery things like ice cream and cold drinks! I love your idea for having these on a picnic.

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:44 pm

        I agree! You can still enjoy summery things in the shade 🙂

        Reply
      • Lucy

        August 08, 2022 at 9:21 am

        Does it matter what pesto you use

        Reply
        • thebakingexplorer

          August 08, 2022 at 12:07 pm

          Hi Lucy, it only matters if you are serving to vegetarians, as most pesto is not vegetarian, so please check the labels. I hope you enjoy the scones!

          Reply
    2. Angela Entwistle

      May 19, 2016 at 1:14 pm

      I love the idea of adding pesto into your savoury scones Kat, I can imagine them to have been absolutely scrummy.
      I too don't get along with the sun...burning, heat lumps etc As you say it certainly is welcomed though because it brings the beautiful flowers out and makes things far more pretty; but I too certainly need to be indoors at the height of the day....or smother myself in high factor suncream, with hat & shade 🙂
      Angela x

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:42 pm

        I'm glad I'm not alone!

        Reply
    3. Angela Campos

      May 22, 2016 at 1:39 am

      I love savory scones! Looking forward to trying this, Pinned 🙂

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:42 pm

        I hope you enjoy them!

        Reply
    4. Charlotte Oates

      May 22, 2016 at 1:44 pm

      I'm not a huge sunlover either. I'm happiest when it's warm but not too hot (thin jumper weather really) and nice and dry. My sister can lay out in the sun for ages but I just overheat and get grumpy! These look perfect for a picnic (perhaps to go with a salad in a mason jar 🙂 ), and I love the idea of smothering them in some tomato chutney.

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:43 pm

        Love the idea of tomato chutney on these scones!

        Reply
    5. Corina

      May 22, 2016 at 7:59 pm

      What lovely flavours for scones! I love savoury scones but don't think I've ever added sundried tomatoes before -I don't think they'd last long if I did!

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:43 pm

        Thanks Corina! They really are scrumptious

        Reply
    6. Sammie

      May 30, 2017 at 4:32 pm

      These look really good. I really like the addition of pesto. Don't apologise for not enjoying being out in the sun. It means you'll have healthy less wrinkly skin when you're a lot older xx.

      Reply
      • thebakingexplorer

        June 13, 2017 at 1:44 pm

        Thanks Sammie! That's very true, I'll keep my fingers crossed for youthful skin forever!

        Reply
    7. Danielle

      February 22, 2021 at 9:22 pm

      5 stars
      I made these tonight, they were delicious and quick and simple to make. I adapted them to be gluten free (and added 1/4 tsp xantham gum) and they turned out great. My mum tried them too, and she said they were lovely. Thanks for the recipe!

      Reply
      • thebakingexplorer

        February 22, 2021 at 11:10 pm

        Hi Danielle, that's so helpful to know that they work well gluten free, thank you! I'm so pleased you and your mum enjoyed them 🙂

        Reply

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