Wednesday, 21 September 2016

Cheese Scones with Sundried Tomato Pesto

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

How to
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.
3. Transfer the crumbly mixture to a large metal mixing bowl. Now add the cheese and milk and mix to combine. While it’s still crumbly, add the Pesto Princess Sundried Tomato Pesto and chopped olives. Gently knead the dough into a ball (the less you handle the dough, the better it will be).
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.

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