Pesto & Cheese Slab Scones

Pesto & Cheese Slab Scones

AuthorJulie

2 cups all-purpose flour
2 cups whole wheat flour
¼ cup sugar (or more if you make a sweet version)
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
½ cup butter, cut into pieces
1 cup grated old cheddar cheese
cup grated Parmesan cheese
1 ½ cups buttermilk, half & half or 2% milk
1/2-2/3 cup sun dried tomato pesto or basil pesto (from a jar)

1

Preheat oven to 375°F.

2

In 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.

3

If 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.

4

Transfer to a baking sheet and bake for about 30 minutes, until golden. Cut into whatever sized pieces you like.

Category,

Ingredients

 2 cups all-purpose flour
 2 cups whole wheat flour
 ¼ cup sugar (or more if you make a sweet version)
 1 tbsp baking powder
 1 tsp baking soda
 1 tsp salt
 ½ cup butter, cut into pieces
 1 cup grated old cheddar cheese
  cup grated Parmesan cheese
 1 ½ cups buttermilk, half & half or 2% milk
 1/2-2/3 cup sun dried tomato pesto or basil pesto (from a jar)

Directions

1

Preheat oven to 375°F.

2

In 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.

3

If 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.

4

Transfer to a baking sheet and bake for about 30 minutes, until golden. Cut into whatever sized pieces you like.

Pesto & Cheese Slab Scones
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