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Sunday, 6 May 2012

Pesto Cream Cheese Scone

By: Miriam Borys
2 cups all-purpose flour
1 tsp. salt
4 tsp. baking powder
1/8 cup sugar
¼ cup  Pesto
1/8 cup sour cream
Dash cracked pepper
¼ pkg. Philadelphia Cream Cheese Original (approximately 65 g)
5 tbsp. butter – cold
2/3 cup cold milk plus 3 tbsp.
1 egg (for egg wash)
Few grains of salt on top egg washed scones before baking
1.     Combine flour, baking powder, salt & sugar in a bowl  or with a mixer.
2.    Add cold butter to flour mixture.
3.    Break apart by hand with a pastry cutter or with the paddle of the mixer
4.    Continue to mix until mixture is mealy (the butter is incorporated and is now approximately pea size)
5.    Add cream cheese and blend in.
6.    Add sour cream and pesto sauce and mix only until partly combined.
7.    Add milk.
8.    Mix well but do not over work or the scones will be dense and hard
9.    If too dry add 2 tbsp. more milk.
10.  Roll out onto a floured board
11.   Cut with a cookie cutter of your choice
12.  If using a 2 ½ inch cutter the yield is 15 scones.
13.  Bake at 400 for 10 - 12 minutes

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