Food recipes
Pesto, Feta, and Sun-Dried Tomato Scones
Pesto, Feta, and Sun-Dried Tomato Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without...
Pesto, Feta, and Sun-Dried Tomato Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, pesto, ready-to-serve, refrigerated
cheese, feta
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, pesto, ready-to-serve, refrigerated
cheese, feta
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
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.