Cheese Sundried Tomato Pesto Scones Food

CHEESE, SUNDRIED TOMATO & PESTO SCONES

Steps:

• Pre-heat your oven to 200C Fan/220C/400F/Gas Mark 6, and place a baking tray in the oven
• Stir the self raising flour, salt and baking powder together a mixing bowl. Add the butter and rub it into the flour with your fingers until it resembles breadcrumbs
• Stir in 70g of the grated cheese
• Use kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Aim for the pieces to be about the size of a raisin. Add them to the flour mixture and stir in
• In another mixing bowl, whisk together the milk, pesto and egg
• Pour the pesto mixture into the flour and make a dough. Pat it out onto a clean work surface dusted with flour to about 2cm/1" thick and cut out the scones using a round cutter, size of your choice. Push the cutter straight down and do not twist it. Reshape the dough and cut out more rounds until it's all used up
• Brush the top of the scones with the milk, then sprinkle on the reserved cheese
• Place the scones onto the pre-heated baking tray, bake for 12-14 minutes or until they are golden brown and risen
• Remove from the oven and allow to cool, you can eat them warm or cold
• Store in an airtight container and eat within 2 days. They can also be frozen

SUN-DRIED TOMATO PESTO SCONES

Steps:

• Drain the sun-dried tomatoes packed in olive oil. You may want to pat the sun-dried tomatoes dry and let it sit in a strainer. Set aside for now.
• Whisk together flour, granulated sugar, salt, and baking powder in a large bowl. Grate frozen butter, and add it to the flour mixture. Use your hands or forks to combine the butter with the flour until it comes together into pea sized crumbs. Place in the fridge while you mix the wet ingredients together to keep the butter cold.
• Whisk heavy cream and egg together. Drizzle over the flour mixture, add chopped sun-dried tomatoes, pesto, and mozzarella. Mix together until everything appears moist.
• If you have a scone baking pan, just divide the dough evenly between each wedge. If you don't have one, pour the dough onto the counter and form a ball with floured hands. The dough is sticky. If it's too sticky, add a little more flour to it. Roll the dough out into an 8-inch circle, and then cut into 8 wedges. Place them on a parchment paper lined baking sheet.
• In a small bowl, whisk together an egg and milk. Brush this eggwash over the top of each of the scones. This will help the scones brown evenly. Divide the parmesan cheese evenly over the scones. This will give the scones a slight crunch on top.
• Place them in the fridge for about 15 minutes so that the dough is cold.
• While the dough is chilling in the fridge, preheat the oven to 400F.
• Place the scones in the oven, and bake for 18-20 minutes until the edges are golden brown and the top is lightly browned.
• Serve these sun-dried tomato pesto scones warm.

PESTO, FETA, AND SUN-DRIED TOMATO SCONES

Steps:

• 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.

PESTO SCONES

Steps:

• Preheat the oven to 400°f / 205°c
• In a large bowl toss together the flour, baking powder, salt, and pepper.
• Add the butter and pesto to the bowl, and using your fingers, rub the butter and pesto into the flour until the mixture resembles crumbs - it is ok to have a few pieces of larger butter remaining. You want to 'shingle' the butter with your fingers.
• Add the grated cheeses and mix to combine. Add the milk, and, working quickly, gently bring the dough together in the bowl. Avoid kneading it in order to not overwork the dough. It is ok if there are a few wee dry spots.
• Turn the dough out onto a countertop. Try not to add flour if you can, but if you need some bench flour that is ok. Pat it out into a rectangle about 12"x6" (30x15cm), then fold into three like a business letter. Square it off with a bench scraper as you go to keep things as even as possible.
• Pat it out again into a 12"x6" rectangle, and perform another fold. Finally, pat the dough out into a rectangle about 5"x8". (12cmx20cm). Line a baking sheet with parchment paper.
• Cut the scones into 6 equal pieces and place onto the baking sheet. Freeze for 15 minutes.
• Brush the tops of the scones with milk and top with additional cheese if desired.
• Bake the scones for 20 to 25 minutes, until they are browned on top and nicely browned on the bottoms. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack and allow to cool completely.
• Serve warm with butter. Store leftovers in an airtight container at room temperature. Re-warm either by toasting or microwaving before serving.

CHEESY SUN-DRIED TOMATO SCONES

Steps:

• Preheat the oven to 220c/gas7. Lightly grease 2 baking trays. Sift the flour, peppers, mustard, salt & baking powder together in a bowl. Add the mixed herbs.
• Cut butter in to cubes and rub in until it forms 'breadcrumbs'. Add the cheese and tomatoes and mix well.
• Beat the eggs in a measuring jug and add enough milk to make the quantity up to 275ml. Put 2 tbsp of milk/egg mix to one side and add the remainder to the flour mixture. Mix well to create a soft pliable dough. Add a little flour if it comes too sticky.
• Roll out onto a floured surface to approximately 1'' thick. Cut into 6cm rounds and place on the trays. Continue in this way until dough is finished. Brush the tops of the scones with the milk/egg mix.
• bake for 12-15 minutes until risen, golden and cooked all the way through.

MEDITERRANEAN SCONES

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
• Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.