Sun-Dried Tomato Pesto Scones

Buttery scones filled with sun-dried tomatoes, pesto, and mozzarella cheese then topped with parmesan. These savory sun-dried tomato pesto scones are delicious and perfect for sharing.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Happy Sunday! And Cinco de Mayo if you celebrate.

I have absolutely no plans today, and I have never been so excited for it. After weeks of plans and events, I’m just glad to finally have a relatively low key weekend. What do you have planned for the rest of this weekend?

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

I’m also super excited to have another vacation booked for the 4th of July. Originally, I wanted to head to Chicago, but I had to wait for the Southwest Companion Pass. By the time I could use it, plane tickets were so expensive. Even buying one ticket and getting one practically free wasn’t enough to make the tickets reasonable. So instead, we’re heading to Seattle, which I have never been before.

And since it wasn’t in my original plans, I have absolutely no idea what I want to do. Yet. But I have two months to bookmark a bajillion places I want to visit and another bajillion restaurants I want to try. And if you guys have recommendations, send them my way!

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

In the meantime, we’re just a week away from Mother’s Day so I’m ready to share a few recipes this week that would be perfect for Mother’s Day brunch. Especially if you’re hosting it at home or bringing a dish over.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Most of the time, the scones that I eat are sweet. Filled with berries, topped with icing. Perfect with tea. But I wanted to try something a little different this time. I wanted soft buttery scones filled with tart sun-dried tomatoes, pesto, and two types of cheese. The shredded parmesan on top of the scones give them a slight crunch.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

It honestly tastes a little bit like pizza. So if you’re a fan of pizza, these savory scones might just be for you. So delicious and so perfect for sharing.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

These scones are super easy to make and perfect for breakfast. You can easily bring this to brunch. And they’re perfect with coffee or tea.

Tell me, what are your Mother’s Day plans?

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Drain the sun-dried tomatoes packed in olive oil. You may want to pat the sun-dried tomatoes dry and let it sit in a strainer. That way any excess oil will be removed. Otherwise, the sun-dried tomatoes will be too moist and the scones may be too oily. Set aside for now.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Whisk together flour, granulated sugar, salt, and baking powder in a large bowl. Grate frozen butter, and add it to the flour mixture. Use your hands or forks to combine the butter with the flour until it comes together into pea sized crumbs. Place in the fridge while you mix the wet ingredients together to keep the butter cold. Cold butter prevents spreading and helps create moist and flaky scones.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Whisk heavy cream and egg together. Drizzle over the flour mixture, add chopped sun-dried tomatoes, pesto, and mozzarella. Mix together until everything appears moist.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

If you have a scone baking pan, just divide the dough evenly between each wedge. I was lucky enough to receive one for my birthday last year.

If you don’t have one, pour the dough onto the counter and form a ball with floured hands. The dough is sticky. If it’s too sticky, add a little more flour to it. Roll the dough out into an 8-inch circle, and then cut into 8 wedges. Place them on a parchment paper lined baking sheet.

In a small bowl, whisk together an egg and milk. Brush this eggwash over the top of each of the scones. This will help the scones brown evenly. Divide the parmesan cheese evenly over the scones. This will give the scones a slight crunch on top.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Place them in the fridge for about 15 minutes so that the dough is cold.

While the dough is chilling in the fridge, preheat the oven to 350F.

Place the scones in the oven, and bake for 18-20 minutes until the edges are golden brown and the top is lightly browned.

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Serve these sun-dried tomato pesto scones warm.

Enjoy!

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Sun-Dried Tomato Pesto Scones | Cooking with a Wallflower

Sun-Dried Tomato Pesto Scones
 
Prep time
Cook time
Total time
 
Buttery scones filled with sun-dried tomatoes, pesto, and mozzarella cheese then topped with parmesan. These savory sun-dried tomato pesto scones are delicious and perfect for sharing.
Author:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
  • 2 cups all purpose flour
  • 2 tablespoon granulated sugar
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ½ cup frozen unsalted butter
  • ½ cup cold heavy cream
  • 1 large egg
  • 7 ounces sun-dried tomatoes in olive oil, drained and patted dry
  • 2 tablespoons pesto
  • ½ cup shredded mozzarella
Egg wash
  • 1 large egg
  • 1 tablespoon milk
Topping
  • ½ cup shredded parmesan
Directions:
  1. Drain the sun-dried tomatoes packed in olive oil. You may want to pat the sun-dried tomatoes dry and let it sit in a strainer. Set aside for now.
  2. Whisk together flour, granulated sugar, salt, and baking powder in a large bowl. Grate frozen butter, and add it to the flour mixture. Use your hands or forks to combine the butter with the flour until it comes together into pea sized crumbs. Place in the fridge while you mix the wet ingredients together to keep the butter cold.
  3. Whisk heavy cream and egg together. Drizzle over the flour mixture, add chopped sun-dried tomatoes, pesto, and mozzarella. Mix together until everything appears moist.
  4. If you have a scone baking pan, just divide the dough evenly between each wedge. If you don’t have one, pour the dough onto the counter and form a ball with floured hands. The dough is sticky. If it’s too sticky, add a little more flour to it. Roll the dough out into an 8-inch circle, and then cut into 8 wedges. Place them on a parchment paper lined baking sheet.
  5. In a small bowl, whisk together an egg and milk. Brush this eggwash over the top of each of the scones. This will help the scones brown evenly. Divide the parmesan cheese evenly over the scones. This will give the scones a slight crunch on top.
  6. Place them in the fridge for about 15 minutes so that the dough is cold.
  7. While the dough is chilling in the fridge, preheat the oven to 400F.
  8. Place the scones in the oven, and bake for 18-20 minutes until the edges are golden brown and the top is lightly browned.
  9. Serve these sun-dried tomato pesto scones warm.

Recipe adapted from Sally’s Baking Addiction.

17 comments

  1. Suzanne says:

    Your recipe is right on. I will make these. Perfect for a nice brunch or to share with team members at work..morning breakfast..

  2. katelon says:

    These look yummy although when I make them, I’ll substitute Asiago cheese for the mozzarella .

    Green Stage puts on Shakespeare in the park, for free, in various parks around the Seattle area. So much fun! The French Bakery in West Seattle is very yummy! Wild Ginger in downtown has great Asian Fusion food. Burchart Gardens on Vancouver Island is a don’t miss. You can take a boat to and from for the day, or stay overnight. On the Island, I took that city tour and also took us to the gardens and let us wander for hours. There are Zoo concerts in the summer, too. Metropolitan market has great deli offerings. Tourists seem to love the Public Market.

  3. flynthings says:

    Fantastic! Will have to try this recipe. I love both sun dried tomatoes and scones.

    Check out Cascade Mountains and if you have the time the to/from Ferry to Vancouver BC is a lot of fun and you can visit Vancouver as well!

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