This Little Home

Filled Deli Pesto Scones

• 250g Self raising flour
• 1/2 Tsp Fine Sea Salt
• 70g Pecorino (+ extra for topping)
• 2 Tbsp Pesto
• 140ml Milk
• 1 Egg, Beaten

• Provolone Cheese
• A mix of cold deli meats such as Salami and Prosciutto
• Rocket Salad

1. Preheat the oven to 220oc (200oc fan assisted)
2. Place the flour and salt in a bowl and mix until combined.
3. Grate the pecorino and mix through.
4. Add the pesto and milk and mix until it forms a dough. Be careful not to overmix otherwise the scones will be heavy).
5. Place the dough on a floured surface and roll out until it's about 2.5cm thick.
6. Using a cutter, cut out 8 circles and place on a lined baking tray, leaving space inbetween each one to allow them to rise.
7. Brush the tops with the beaten egg and sprinkle with extra pecorino.
8. Bake in the oven for 15-20mins until browned and hollow sounding when you tap the bottom.
9. Remove from the oven and place on a rack to cool.
10. When ready, cut the scones in half and fill with the meats, rocket and provolone and serve.