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  • Double Cheese Scones with Rocket Pesto
Double Cheese Scones with Rocket Pesto

Double Cheese Scones with Rocket Pesto

Brought to you by: OcadoLife
    6 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Great for sharing with friends, these simple-to-make cheese scones are perfect paired with a fresh and tasty rocket pesto.
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Ingredients

  • 225g plain flour
  • 125g grated cheddar
  • 25g butter
  • 2 tsp baking powder
  • 125g Parmesan, coarsely grated (for the scones), plus 3 tbsp finely grated (for the pesto)
  • 150ml milk
  • 50g pine nuts
  • 40g rocket
  • 1 pinch cayenne pepper
  • 5 tbsp olive oil

Method

Step 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.

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