Pesto scones from The Everlasting Meal Cookbook: Leftovers A-Z (page 414) by Tamar Adler

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Notes about this recipe

  • paisleymonsoon on April 17, 2024

    These were tasty. I used Rao's Pesto, but I think I would go cheaper next time. The method of turning it into a rectangle and slicing it like biscotti was a bit of an overkill. I'd just drop it like biscuits if I made it again. I think even more pesto would have made it better or maybe some added garlic.

  • jenmacgregor18 on August 19, 2023

    Great texture. crisp exterior and delicate crumb. I only used 1/4 cup and you could really taste the pesto. I wouldn't bother using sharp cheddar cheese. I did and you can't taste it at all. I would just use any decent melting cheddar or jack cheese. I like lean1's idea of adding some onion components.

  • lean1 on May 10, 2023

    perfect recipe for quick scones. I used lower fat Cabot cheddar, home made ramp pesto and non fat milk to lower the fat content. It was so delicious. Lots of onion flavor from the ramps. Bakes in 20 min. I made them a bit smaller so I got 14 out of the dough. Great for using leftover pesto. May try it with Sun dried tomato pesto next time!

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