Pesto and Parmesan scone bread

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 8
Servings 6
Time 15 min

Ingredients

  • 240
    g
    cake flour
  • 15
    ml
    baking powder
  • 5
    ml
    salt
  • 60
    ml
    freshly grated Parmesan cheese
  • 50
    g
    butter
  • 1
    large egg, beaten
  • 125
    ml
    milk
  • 30
    ml
    basil pesto
 

Method

15-20 min
 
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.
 

Read more on: bake
 

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