Pesto Scones

Bright fresh flavors all stuffed into a perfectly portable, fluffy gluten-free scone. Recipe and photo by Show Me the Yummy.


    Yield: 14 scones

    • 2 and ⅓ cups Pamela's Baking & Pancake Mix
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ¼ - ½ teaspoon salt
    • ½ cup freshly shaved parmesan, cold
    • 1 clove garlic, minced or pressed
    • 1½ tablespoons dried basil
    • ¼ cup unsalted butter, frozen
    • 1 large egg, cold
    • ⅓ cup buttermilk, cold
    • Scant ½ cup pine nuts (or a 2 oz packet)

    Preheat oven to 375 degrees F and line a muffin tin with muffin liners. Set aside.
    In a large bowl, whisk together the mix, sugar, baking powder, salt, parmesan, garlic, and dried basil.
    Using a box grater, grate the frozen butter and toss the grated butter into the flour mixture and mix it together. Set aside.
    In a small bowl, whisk the egg and buttermilk together.
    Combine the dry and wet ingredients. Do not overmix.
    When the dough starts to come together, gently fold in the pinenuts.
    Use a cookie scoop to scoop the dough into the prepared pan.
    Bake for 10-14 minutes or until the tops are golden brown and the middle has cooked through.
    Cool and enjoy!

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