Double Cheese Scones with Rocket Pesto
By OcadoLifeGreat for sharing with friends, these simple-to-make cheese scones are perfect paired with a fresh and tasty rocket pesto.Time and servings
Ingredients
10 total- 225 g of plain flour
- 50 g of pine nuts
- 125 g of grated cheddar
- 25 g of butter
- 2 tsp of baking powder
- 125 g of parmesan, coarsely grated (for the scones), plus 3 tbsp finely grated (for the pesto)
- 150 ml of milk
- 1 pinch of cayenne pepper
- 40 g of rocket
- 5 tbsp of olive oil
Method
3 stepsStep 1
For the scones: Preheat oven to 200˚C/Gas 6. Sift the flour, baking powder and salt into a large bowl. Dice the butter and rub in. Stir in the cheddar and coarsly grated Parmesan, keeping some back. Add the cayenne and milk, then stir to a soft dough.
Step 2
On a lightly floured surface pat the dough to about 3cm thick, then stamp the scones with a 6cm cutter. Place the scones on a greased baking sheet, brush the tops with milk and sprinkle with the cheese you reserved earlier. Bake for 12-15 minutes until golden and risen. Cool on a wire rack.
Step 3
For the pesto: Toast the pine nuts in a dry pan then let cool. Add to a blender with the rocket and olive oil, pulse to chop. Add the 3 tbsp finely grated Parmesan and pulse to mix. Split the warm scones, spread with the pesto and serve.