Pesto cheese scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | teaspoons | Baking Powder |
| 1 | tablespoon | Olive Oil |
| 1 | large | Egg |
| 2 | tablespoons | Milk |
| ⅓ | cup | Butter |
| 2 | tablespoons | Grated Parmesan Cheese |
| ½ | cup | Grated Provolone Cheese |
| ¼ | cup | Pine nuts (hulled) |
| ½ | cup | Fresh Basil |
| 1 | small | Clove Garlic, crushed (or |
| ½ | teaspoon | Garlic Powder) |
Directions
Preheat oven to 375o F. Combine all dry ingredients, cut in butter.
In food processor or blender, process pine nuts, basil & olive oil.
Add egg to basil mixture. Add dry ingredients and milk & stir to combine. With floured hands, knead in cheeses evenly. Pat out on a baking sheet into a circle, cut into wedges, and bake 20-25 minutes, until browned. Can press a few whole pine nuts into the tops of the wedges for "effect."
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