Name: Cheese, Sundried Tomato & Pesto Scones
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Ingredients: 250 g Self raising flour; 1 tsp Baking powder; 1/4 tsp Salt; 50 g Butter (cold, unsalted); 85 g Mature cheddar (grated); 2 1/2 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)

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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!

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.

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.

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.

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!

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