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Cheese, Sundried Tomato & Pesto Scones
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Cheese, Sundried Tomato & Pesto Scones

Delicious savoury scones with sundried tomatoes, pesto and cheese
Course Snack
Cuisine British
Keyword Bread
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 6
Calories 354kcal
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

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

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