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Olive, Pesto and Parmesan Scones

Tuesday, 30 June 2020
Hello Dear Reader,

I made this lovely, rustic, savoury scone a few weeks ago to pad out a dinner of leftovers and it was a hit. This giant and very rustic scone has a crisp exterior and a soft belly full of lovely salty olives and parmesan cheese. It is super quick to put together too, so you can whip it up at short notice if you think your dinner needs a little padding out or if you have a surprise guest staying for dinner.

This easy and delicious carb filled scone would be beautiful served with soup, stew or a slow cook of some sort during these dark, cold days of winter and is lovely on its own or slathered with butter. I used my scone recipe for the base of this savoury scone and it worked so well, the trick is not to over mix the dough, be gently and use a light hand.

To a large bowl add in 2 cups SR flour, 2 teaspoons baking powder, 1/2 teaspoon of salt, 1/2 cup roughly chopped olives of choice (I buy the large container from Aldi once a year) 3/4 cup grated parmesan cheese and mix together 

In a jug add 1/2 cup each of milk and cream plus 2 tablespoon pesto of choice (I had just enough of the Aldi brand basil pesto leftover in the fridge) whisk to combine 

Add wet to dry ingredients 

And mix with a knife to form a sticky ball 

Turn out onto a floured surface and gently knead and bring together into a disk. Don't over do the kneading as it will make the scone too dense, use a light touch to just bring the dough together 

Shape and roll into a 20cm round and using a serrated knife dipped in flour score the scone into 8 wedges, brush with a little milk and pop into a preheated 200 C oven and bake for 15 to 20 minutes or until golden brown and smelling wonderful. As always every oven is different so start checking for doneness at the 15 minute mark.

Golden brown and gorgeous

Make it today.

Have a lovely day,

Four Years Ago-Drunken Chicken 

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