Summer Pesto Scones

It feel’s like Summer is definitely on the way with sunny skies and temperatures of between 19 & 21 degrees celsius during the day. Although no humidity is a dead give-away that it is still Spring here in Auckland! The deck furniture is cleaned and out, and the gazebo is up – just need the BBQ cleaned and we are all systems go for dinner on the deck! ….Well okay, that may be wishful thinking as it still does need to warm up in the evenings but I’m hoping the ‘BBQ cleaner’ reads this and moves that task up the list of outside jobs to do.  “Be prepared” was the motto when I was a Girl Guide and it’s not a bad motto to hang your hat on!

In the meantime though, we are sitting outside for lunch and its nice to have something a bit more than a salad sandwich for lunch. This week I whipped up a batch of ‘Summer Pesto Scones’ which were just delicious.

I am a big fan of Annabel Langbein who is a New Zealand cook with many fabulous recipe books I use often. She is known as “The Free Range Cook” and uses everyday fresh ingredients to rustle up delicious food for all occasions. Her recipe for Basil Pesto is quick and easy to whip up, and have in the refrigerator. You can buy pesto at the supermarket easily too, and it is one of those ‘pantry’ ingredients I like to have on hand.

You will need the following pantry ingredients:

2 cups flour

IMG_08736 teaspoons baking powder

1/2 teaspoon salt

1/4 cup basil pesto

1/2 cup milk

1/4 cup water

Milk to glaze

About 2 tablespoons grated parmesan cheese

Sift flour, baking powder and salt into a mixing bowl. Stir in the pesto. Combine water & milk, and then add to the bowl. Mix to a soft dough with a knife. Knead lightly, and then roll or pat dough out to about 2.5cm thickness. Cut into 12 even-sized pieces, or as I do, pat into a round shape and cut into eight triangle-shaped pieces. Place on an oven tray.

For a soft scone, place scones close together or for a crisper scone set them apart. Brush tops with milk and sprinkle parmesan cheese over. Bake at 220 degrees celsius for 10-15 minutes or until golden. Serve warm.

You can eat these hot with butter, or let them cool a little and fill them with ham & chutney.  Equally delicious either way!

Cheers and happy baking 🙂



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