I love caprese salads, which is the inspiration for my Caprese-Pesto Pinwheel Savory Scones.
You can enjoy these savory scones for brunch, a light lunch or dinner with a salad, or an any time of the day snack. They are a nice change from sweet scones.
Let’s BAKE!
INGREDIENTS:
PESTO
1 cup fresh basil, packed tightly
2 tablespoons pine nuts
2 tablespoons shredded parmigiano cheese
2 teaspoons lemon juice
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/4 teaspoon salt
SCONE DOUGH
8 tablespoons butter
2 cups unbleached flour
1/4 cup whole wheat pastry flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
FILLING
6 slices mozzarella cheese
1/4 cup sun-dried tomatoes, oil-packed, drained, blotted with paper towel, and coarsely chopped
TOPPING
1 egg
2 tablespoons shredded mozzarella cheese
2 tablespoons shredded parmigiano cheese
DIRECTIONS:
PESTO: In a food processor, combine basil pine nuts, 2 Tbsp. parmigiano cheese, lemon juice, salt, and garlic. Process until smooth, scraping sides. Drizzle olive oil through food chute with food processor on, process until well blended. Set pesto aside.
SCONE DOUGH: Preheat oven to 400 degree F. Grate butter and put in freezer. Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, salt. Stir in frozen butter. Whisk together 1 Tbsp. pesto and buttermilk; add to dry ingredients. Mix until just together (do not overmix). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
FILLING: Remove dough from freezer and roll dough into 12″ square. Brush entire dough with remaining pesto. Sprinkle pesto-covered dough with the chopped sun-dried tomatoes. Lay mozzarella slices evenly over dough. Roll dough like a cinnamon roll, into a tight log. Cut log into 12 equal pieces. Place cut-side down on a parchment paper lined baking sheet.
TOPPING: Brush tops with 1 beaten egg, and sprinkle with remaining 2 Tbsp.finely grated parmigiano and 2 Tbsp finely grated mozzarella. Bake at 400 degrees F. for 15-18 minutes (until golden brown and delicious). Remove scones with parchment from baking sheet; cool on cooling rack for 5 minutes, finely grate additional parmigiano on the tops of the rolls, to taste.
Serve and enjoy!
