Sun dried Tomato Scones with Medi Deli Basil Pesto Mayonnaise
This post forms part of the series of recipes I am preparing for Mediterranean Delicacies. It is a Food and the Fabulous Endorsed project and I will be remunerated for it.
I was given the challenge of preparing dishes with combinations chosen by Mediterranean Delicacies. Sun dried tomato pesto is so versatile, I often stir it into pastas, cover a slice of bread with it thickly and top with grilled veggies from dinner or slices of left-over roast chicken. It also makes a great salad dressing for a green salad with feta cheese – mix some of the pesto with olive oil and lemon juice.
This challenge paired the pesto with Medi Deli’s Basil Pesto Mayo – I combined the sun dried tomato pesto into a savoury scone (you can add some Parmesan on the top if you prefer) and served with the basil pesto mayo instead of butter. A really lovely combination and look at the colours!
Hope you enjoy this recipe.
Makes 8 large scones
500 ml self raising flour
1/2 t salt
100 g cold butter, cut up into small blocks
125 ml Greek yoghurt or buttermilk
1 extra large free-range egg
30 ml milk
4 T Medi Deli Sun dried Tomato Pesto
Preheat oven to 200˚ Celsius. Grease a baking tray.
Sift dry ingredients in the bowl.
Mix cut up butter with flour using gentle movements with your fingers till fine bread crumbs achieved.
In a separate bowl whisk yoghurt, milk, egg and sun dried tomato pesto until just mixed.
Make a well in centre of flour, pour the liquid in.
Gently fold with spatula until incorporated, do not overmix.
On a floured surface form dough into a ball gently pat dough to 2.5 cm thickness using your hands. You can use a rolling pin, but the less you interfere with the dough, the lighter the consistency of the scone will be.
Cut into rounds or squares using a cookie cutter or free-style shapes with a knife.
Place on greased baking tray.
Bake for 12-15 minutes till golden brown.
Serve with Medi Deli Basil Pesto Mayonnaise (butter is also a good option)