Pesto Cheese Scones

Mangy came home one night from work and raved about the beautiful pesto scones he had at the cafeteria at work. I asked him to describe it, and he said it was incredibly tasty and he especially loved the pesto stuffed into the layers. Immediately I started to suspect that something was wrong. Scones with layers?? Huh?

So I asked him if he had pesto scrolls maybe? He thought deep and hard about it, and said yes they were indeed scrolls, but they were scrolls that tasted like scones. Half an hour later, I still had no idea what he was talking about. All we managed to establish was that he had something with pesto. For all you know, he probably had a bowl of pasta with pesto and thought they were scones/scrolls

All that talk made me crave for something warm and crumbly, so I figured I might as well bake up some scones. I had all the ingredients at home anyway. I use cake flour for my scones, that helps keep the scones really light. You can use plain flour if you prefer.

You’ll need (for 12 scones):

  • 2 cups cake flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 40g unsalted butter (cut into small pieces)
  • 3/4 cup of buttermilk (plus a little extra for the tops)
  • 2 tablespoons pesto
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon smoked paprika


Preheat oven to 220 degrees.

Sift flour, baking powder and salt together into a large bowl. Press the butter into the flour and rub between your fingers to form bread crumbs. Add cheese, garlic powder, fennel seeds and paprika, mix well. Mix the pesto into the buttermilk. Pour into flour mix and knead gently. Don’t over knead, just knead enough to gather the dough together.

Press the dough onto a floured surface. Don’t bother rolling out the dough, just press down gently.

Dip a biscuit cutter into some flour and cut out circles. Gather remaining dough and repeat process. Lay out the scones on a lined baking tray. Make sure the scones are tucked close to each other and are touching. Brush the tops with buttermilk.

Bake in the oven for 12 to 15 minutes. If the scones are browning too quickly, cover the scones loosely with some foil. Once cooked, remove scones from tray and rest scones on a rack. Serve warm with butter. Enjoy!

Click here for printable version.

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