Sun-Dried Tomato Pesto Scones
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 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.
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 by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/05/05/sun-dried-tomato-pesto-scones/