Pesto Cheese Scones

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Pesto Cheese Scones

 

1-1/4 to 1-1/2 cups flour

2 tbsp. baking powder

1/2 tsp. salt

1/4 cup chopped pine nuts

1/4 cup grated Parmesan cheese

1 tsp. dried basil leaves

1 cup heavy whipping cream

 

 

 

 

 

Heat oven to 425 degrees F and line a cookie sheet with parchment paper or a

Silpat liner.

In a large mixing bowl, combine 1-1/4 cups flour, baking powder, salt, pine

nuts, cheese and basil. Reserve 1 tsp. of the cream. Add remaining cream to

flour mixture and stir just until a soft wet dough forms. Add more flour as

needed, 1 Tbsp. at a time, until dough is easy to handle but still sticky.

 

On floured surface, knead dough gently four times. Place dough on cookie sheet

and pat to a 7 " circle. Cut into 8 wedges, but do not separate wedges. Brush

with reserved cream. Bake for 15-18 minutes or until lightly browned. Remove to

wire rack to cool for 5-10 minutes before serving.

 

Makes 8 scones

 

Source: Linda Larsen, Your Guide to Busy Cooks @ about.com

Formatted by Chupa Babi: 06.03.08

 

You may be scared off by the whipping cream in this recipe, but don't be! It

replaces the fat usually used in scones.

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