On this day last year: Let’s Taco’bout it!: Island Tacos (2013)
My mom loves scones a lot. A lot, a lot. I do not think I know a single individual that loves scones as much as that wonderful woman.
Whenever we end up in a coffee shop together, one of us always walks away with a scone, because my mother claims coffee just demands for a little something else! I don’t hate the way she thinks 🙂
I have fond memories of spending afternoons running errands together when I was young, climbing in and out of our mini van, scooting around town on Saturday afternoons. Just as my brother and I would start to grow weary, and most likely a little fussy, she would suggest, in a whisper- as if it was a new idea or something we’d never done before, that we stop somewhere and get a little snack! Nathan and I would lean forward, nod our tired little heads, and we would pull into the closest Panera. Moments later, we would leave with two hot chocolates, a coffee, and a few scones in hand- much happier campers.
Fast forward several years, and I’d like to dedicate this post to her. I have two other scone recipes posted, but both happen to be sweet. Thus, I thought it was time I post a more savory bread recipe.
I hope you like it as much as we did!
With love, and warm memories,
– A rented kitchen
- 3 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cups cold butter, cut into pieces
- 1 cup buttermilk
- ¼ cup pesto
- 2/3 cup freshly grated parmesan cheese
- Melted butter
- Preheat your oven to 425˚F. Spray a baking sheet with a thin layer of nonstick spray and set aside.
- In a large bowl, combine the first six ingredients, stirring until well combined.
- Add the butter, mixing in with either your fingers, a fork, or a pastry blender, until the butter forms coarse crumbs.
- Add the buttermilk, parmesan, and pesto. Stir the ingredients in, until a dough forms. Then use your hands to truly bring the dough together.
- Transfer the dough to a clean, dry, and lightly floured surface. Kneed for a few minutes and then divide into two circles.
- Pat the two dough circles into 7-inch circles. Cut each circle into 6 or 8 triangles, transfer the triangles to the baking sheet, and brush with a light layer of butter.
- Cook the scones for 12-14 minutes* or until light brown.
- Serve warm and enjoy!
Notes and Tips!:
- Yield: About 12 scones (more if you cut them on the smaller side!)
- If cooking wedges, bake for 12-14 minutes as listed. If cooking roughts or square scones, decrease cook time to 9-11 minutes.
- Source: How Sweet Treats
- Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’! (Recipe links found below)