Cheddar-Pesto Scones

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15 min


12 scones

* PLUS Baking Time: 10 minutes


  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup pesto
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 3/4 tsp salt
  • 1/4 cup cold butter , cut into cubes
  • 1 cup grated old cheddar


  • Preheat oven to 400F (200C). Lightly spray or coat a rimmed baking sheet with oil. In a medium bowl, whisk egg. Whisk in buttermilk and pesto.
  • Place flour, baking powder, sugar and salt in a large bowl. Stir with a fork to evenly mix. Then, using your fingers, a fork or a pastry blender, work in butter until crumbly. Stir in cheese. Pour in egg mixture. Using a wooden spoon, stir until just moistened.
  • Turn onto a floured counter and slice dough in half using floured hands. Gently pat each half into a 6-in. (15-cm) circle. Cut each into 6 wedges for 12 wedges in total.
  • Place wedges on baking sheet at least 1 in. (2.5 cm) apart. Lightly brush with more buttermilk. Bake in centre of oven until lightly golden, 10 to 12 min.

Nutrition (per serving)

  • Calories
  • 186,
  • Protein
  • 5.9 g,
  • Carbohydrates
  • 18.7 g,
  • Fat
  • 9.6 g,
  • Fibre
  • 0.8 g,

These moist and flaky biscuits are a perfect companion for our Smoky Bacon and Squash Soup (recipe online).


In a blender or food processor, whirl 2 cups (500 mL) packed basil leaves with 1/4 cup (50 mL) toasted pine nuts (optional) and 3 minced garlic cloves. While whirling, slowly drizzle in about 1/2 cup (125 mL) olive oil. Then stir in 1/3 cup (75 mL) grated Parmesan and pinches of salt and pepper. Taste and add more cheese or olive oil, if you wish. Cover and refrigerate pesto up to 2 weeks or freeze up to 1 month.