If you want a sweet version, omit the cheese and use jam or preserves in place of the pesto. If you like, add grated orange or lemon zest to the dough, brush the tops with milk and sprinkle with coarse sugar before baking.
Makes: Makes two slab scones.
2 cups all-purpose flour
2 cups whole wheat flour
1/4 cup sugar (or more if you make a sweet version)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, cut into pieces
1 cup grated old cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups buttermilk, half & half or 2% milk
1/2-2/3 cup sun dried tomato pesto or basil pesto (from a jar)
1Preheat oven to 375°F.
2In a large bowl or the bowl of a food processor, combine the flours, sugar, baking powder, baking soda and salt. Blend using a pastry cutter or fork, or pulse the food processor until the mixture is combined but there are still bits of butter no bigger than a pea.
3If you're using a food processor, dump the mixture out into a bowl. Add the cheeses and toss to combine. Add the buttermilk, cream or milk, and stir just until the dough comes together. Divide it in half, and on a floured surface roll each piece into a 10"-12" square. Spread the pesto in a strip down the middle third, and fold each half over it, overlapping like a letter. If you like, brush the tops with a little extra milk.
4Transfer to a baking sheet and bake for about 30 minutes, until golden. Cut into whatever sized pieces you like.