When we think of scones, we tend to think of them as mild and comforting, made with a few basic ingredients and with a bit of dried fruit added for variety. But its simplicity lends itself to experimentation, and in recent years, flavorful elements such as cheese, herbs, and bacon have been added. Savory baked goods are a great vehicle for flavor, making satisfying snacks on their own or as garnishes for a variety of dishes.Developer tes le moyne describes these tomato pesto scones as “savory and slightly sweet” and says they are “brimming with flavor from sun-dried tomatoes, fresh basil, and Parmesan.”
Le Moine says these scones are “perfect to add to brunch or as a savory snack. They have a soft texture on the inside and a golden brown crust with a slight crunch on the outside. Salted butter or cream cheese. Please warm it up and enjoy it.” For a delicious snack. ” However, since it is made with olive oil, you can also omit the dairy and soak it in oil flavored with herbs. These scones serve as an unusual alternative to garlic bread in Mediterranean-style meals such as: caprese salad, eggplant parmesan, or spaghetti marinara. For brunch, it can be served with the Neapolitan dish known as Purgatorio wova (eggs in purgatory).
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Gather the ingredients for tomato pesto scones
This recipe calls for standard scone recipe ingredients: flour, baking soda, baking powder, salt, sugar, and milk. For added flavor, you’ll also need pepper, parmesan, oily sun-dried tomatoes, toasted pine nuts, fresh basil leaves, and olive oil.
Step 1: Preheat the oven
Preheat oven to 400°F.
Step 2: Prepare the pot
Place parchment paper on a baking sheet.
Step 3: Combine dry ingredients
In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and pepper.
Step 4: Add cheese, tomatoes and nuts
Stir in Parmesan cheese, sun-dried tomatoes, and pine nuts.
Step 5: Add sugar to basil and process
Add basil and sugar to food processor and process for 5 seconds.
Step 6: Mix milk and oil
Add olive oil and milk to the basil leaves and fry for about 5 seconds.
Step 7: Mix wet ingredients into dry ingredients
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Let stand for 10 minutes.
Step 8: Remove the dough from the bowl
Place the mixture on a work surface.
Step 9: Shape the dough into a ball
Pat the dough lightly to form a disk about 1 1/2 inches thick.
Step 10: Divide the dough into wedges
Using a bench scraper or sharp knife, cut the dough into 6 wedges.
Step 11: Add the scones to the pot
Place scones on prepared baking sheet.
Step 12: Bake the scones
Bake for 10 minutes. Then reduce the heat to 350°F and bake for another 10-20 minutes until golden brown.
What gives these tomato pesto scones such a unique flavor?
These beautiful green scones are studded with deep red tomatoes and toasted pine nuts and are packed with complementary flavors. Le Moyne went all out for Mediterranean flavor when making her tomato pesto scones, even omitting butter, a very important ingredient in many scone recipes. Instead, she “used olive oil to create more of a pesto flavor,” she says. She recommends using extra virgin olive oil, which has a strong flavor, but if you prefer something milder and less olive, or if you happen to have it on hand, you can use virgin olive oil or pure her You can also use olive oil.
Another method Le Moyne uses to intensify flavor, and one not often seen in other scone recipes, is to grind basil leaves with sugar in a food processor. To counter the strong flavors of the sun-dried tomatoes, pine nuts, and Parmesan, you need to add a little more basil, which “draws out the oil and gives the scone a better balance of flavor,” she says. To tell.
How long can these tomato pesto scones last?
For optimal freshness, these scones should be eaten within 1-2 days when stored at room temperature. Le Moing also suggests that you should wait until it has completely cooled before placing it in an airtight container. If you prefer to refrigerate your scones, you can extend their shelf life by about a week, she says. Of course, you can also freeze your scones if you want to keep them for a long time. Although frozen items are safe to eat indefinitely, Le Moyne suggests that these scones may start to lose some of their flavor after her three months.
“No matter how you store them, we highly recommend reheating them in a 350°F oven for 5 to 10 minutes,” Le Moyne says of these tomato pesto scones. Doing so, she assures, “helps bring back the texture and flavor.” Pop one or two out of the freezer and heat them up for a flavorful, summery addition to your warm soup on a winter afternoon.
tomato pesto scone recipe
Preparation time: 10 minutes Cooking time: 30 minutes Yield: 6 sconesmaterial
3 cups all-purpose flour
1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
1/2 cup sun-dried tomatoes, soaked in oil, drained and cut into 1/2-inch pieces.
1/4 cup toasted pine nuts
2 cups tightly packed basil leaves
1/3 cup sugar
1/2 cup olive oil
1/2 cup whole milk
direction
Preheat oven to 400°F.
Place parchment paper on a baking sheet.
In a large mixing bowl, sift together flour, baking soda, baking powder, salt, and pepper.
Stir in Parmesan cheese, sun-dried tomatoes, and pine nuts.
Add basil and sugar to food processor and process for 5 seconds.
Add olive oil and milk to the basil leaves and fry for about 5 seconds.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Let stand for 10 minutes.
Place the mixture on a work surface.
Pat the dough lightly to form a disk about 1 1/2 inches thick.
Using a bench scraper or sharp knife, cut the dough into 6 wedges.
Place scones on prepared baking sheet.
Bake for 10 minutes. Then reduce the heat to 350°F and bake for another 10-20 minutes until golden brown.