Pesto, Feta, and Sun-Dried Tomato Scones

Recipe by Alia55
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 °F
  • Butter or lightly spray a 9 inch cake pan. Set aside.
  • In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
  • Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
  • Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
  • Gather dough together with hands and place on a lightly floured surface.
  • Knead until smooth.
  • Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
  • With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
  • Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
  • With a sharp knife, cut dough in half, and then in half again (4 pieces).
  • Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
  • Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
  • Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
  • Cool on wire rack.
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