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Pesto Cheese Scones

By Linda Larsen, About.com

You may be scared off by the whipping cream in this recipe, but don't be! It replaces the fat usually used in scones.

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

  • 1-1/4 to 1-1/2 cups flour
  • 2 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup chopped pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1 tsp. dried basil leaves
  • 1 cup heavy whipping cream

Preparation:

Heat oven to 425 degrees F and line a cookie sheet with parchment paper or a Silpat liner.

In a large mixing bowl, combine 1-1/4 cups flour, baking powder, salt, pine nuts, cheese and basil. Reserve 1 tsp. of the cream. Add remaining cream to flour mixture and stir just until a soft wet dough forms. Add more flour as needed, 1 Tbsp. at a time, until dough is easy to handle but still sticky.

On floured surface, knead dough gently four times. Place dough on cookie sheet and pat to a 7" circle. Cut into 8 wedges, but do not separate wedges. Brush with reserved cream. Bake for 15-18 minutes or until lightly browned. Remove to wire rack to cool for 5-10 minutes before serving. Makes 8 scones

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