Pesto and Parmesan scone bread

Name: Pesto and Parmesan scone bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 15.00 ml Baking powder; 5.00 ml salt; 60.00 ml parmesan cheese freshly grated; 50.00 g butter; 1.00 eggs large, beaten; 125.00 ml milk; 30.00 ml pesto basil

6 servings Prep: 15 mins, Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (8)

240.00 g	flour — cake
15.00 ml	Baking powder
5.00 ml	salt
60.00 ml	parmesan cheese — freshly grated
50.00 g	butter
1.00	eggs — large, beaten
125.00 ml	milk
30.00 ml	pesto — basil

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Method:

Preheat oven to 220 ºC. Sift dry ingredients together. Add half the cheese and rub in butter with your fingertips. Mix egg, milk and pesto together. Cut into dry ingredients until just mixed.
Turn out on to a floured surface and shape dough into a 20 cm circle. Cut into 8 wedges. Place wedges next to each other to form a round shape on a greased baking tray. Sprinkle with remaining cheese and bake in the oven for 15-20 minutes until well risen and golden.
Serve split into wedges and spread with butter. Enjoy with salads for lunch or as a side dish with a braai or light supper. Serves 6-8.