Monday, 21 May 2012

Pistachio pesto scones


225g self raising flour, 50g butter, 75ml buttermilk, Basil, basil oil, garlic, pistachio, parmigiano, lemon.
Serves: 8 preparation: 30

I confess, I have never before enjoyed a cheese scone. It is something I would never order in a cafe by choice - often greasy and pungent with crispy bits of cheese on the top. *shudders* then I started to think that it was impacting my reputation for being a cheese whore in a thoroughly negative manner. The second result of my experimentations are these beautiful scones - a subtle flavour tang of basil with a great crumbly texture from the  pistachio and parmeggian.

1) To make pesto:  add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pistachio nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste. 

2) Sift the flour and rub in the butter until the mixture resembles breadcrumbs.

3) Mix a tablespoon of pesto and the buttermilk in with the flour and butter until a dough has formed.

4)  Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.

5) Bake at 200 degrees for 12-15 minutes.

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