Cheese Scones with Sundried Tomato Pesto
You will need
2 cups flour
1 Tbsp baking powder
½ tsp cream of tartar
2 tsp sugar
½ tsp salt
½ cup butter (cold and cut into small cubes)
½ cup grated Parmesan cheese
⅔ cup milk
⅓ jar Pesto Princess Sundried Tomato Pesto
100g olives, depipped and roughly chopped
Grated cheese and butter to serve
1. Preheat the oven to 200°C.
2. Place all the dry ingredients (flour, baking powder, cream of tartar, sugar and salt) into a food processor, add the cold butter and pulse until just combined.
4. On a well-floured surface, roll out the dough to about 1cm thick (you can make them thicker if you want taller scones!) and use a circular cookie cutter to cut out the scones.
5. Bake on a lined baking sheet for about 10-12 minutes or until golden brown.
Serve with butter, grated cheese and a cup of tea! Or pop them into lunchboxes to be devoured at break time.