01 March 2013

Pesto Scones

All these snow storms lately are giving me spring fever, which often translates into a desire for fresh pesto. But the jarred stuff just isn't as good as homemade pesto using your own fresh basil.  SO, buy that crap anyway, and then bury it in some wintry carbs...

These work on the side with pasta dishes and Italian-ish soup, but they also make an amazing substitute for an English Muffin or brioche in eggs Benedict.  Substitute any cheese or any herb paste you like.

Pesto Scones

Makes about 12

1 cup unbleached white flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1/2 cup butter, melted and cooled
2/3 cup milk
1 tablespoon lemon juice
5-6 sun dried tomatoes chopped
2 tablespoons prepared pesto
1/2-1 cup mozzarella

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  

Combine all dry ingredients in a large bowl.  Stir together prepared pesto and lemon juice in a small bowl and add to the dry ingredients, along with the milk, butter, cheese, and tomatoes. 

Spoon dough onto prepared baking sheets (I try to make each blob about a 1/4 cup in size) and bake 10-12 minutes or until golden.