So last Sundays woodland walk yielded masses of wild garlic…which I turned into both wild garlic pesto and potato and wild garlic soup…both were delicious.
I was looking for other ways to use up my pesto, other than just with pasta and I thought that some savoury scones might do the trick.
You can use any pesto in these, and they are a great lunchbox treat.
125g Self Raising Flour
100g of Macroom Coarse Wholewheat Flour
1 teaspoon baking powder
Pinch of salt
50 g of cold butter, cubed
30 g of cheese grated…I used 15g of both cheddar and Parmesan
3 teaspoons of pesto
100/150 ml of milk.
Preheat oven to 220 or 200 if a fan oven.
Lightly dust a baking tray with flour.
Add both flours, baking powder and salt to a large bowl and combine.
In in the butter until it resembles fine breadcrumbs.
Grate in the cheese and now mix though the pesto.
Add the milk, you may not need all of it, bring the dough together and turn out onto a floured surface.
Lightly knead. Using either a scone cutter or knife divide into about 8 scones.
Brush the top with milk and sprinkle with sesame seed ( optional).
Bake for 12 minutes.
Great served with either butter or cream cheese.
These also make a great accompaniment
some home made soup.