A delicious idea for a party or lunch and a good alternative to other cheese scone recipes. This delicately flavoured, savoury scone recipe filled with Italian deli meats and cheese is guaranteed to impress your friends.
I am usually a girl who is running around trying to fit a week’s worth of jobs into a few hours and I hate to admit that I am known to forget to eat in the day.
I know! How on earth could I forget to eat?! I am usually in my kitchen surrounded by food! But, as crazy and absent minded as it is. I do occasionally miss lunch.
There are other times, however, I really fancy a posh lunch. Something a little more grown up. This pesto scone recipe is perfect for those days. Savoury scone recipes like these really do make up for those missed lunch days.
A Great Alternative to Traditional British Scones
When you think of scones, your mind will usually travel to one of two places, cheese flavoured scones and fruit filled scones, savoury and sweet. Usually, these are basis for a traditional British scone recipe. Both versions are amazing of course. But, scones have the potential to be so much more than that. And, there is nothing stopping you from flavouring them in lots of different ways and filling them. The choice is endless.
If you’re from the USA, your equivalent to scones are called biscuits and are traditionally made with no eggs, the rest of the process and the taste is very similar.
Simple to Make Lunchtime Snack
Whilst these fluffy scones look pretty grown up with their brimming fillings which consist of a selection of deli meats, provolone cheese and rocket. I wasn’t surprised to find that the boys also loved them without the filling and simply spread with butter.
There aren’t many recipes I make that the boys don’t want to at least try. But, luckily, this savoury scone recipe makes 8 so there’s enough to go around for everyone to enjoy lunch.
They also have the added benefit of being super easy and quick to make. These are perfect to make for picnics and you can freeze them too!
If you find that pecorino cheese is a bit strong or you don’t have any, try making these into parmesan scones instead. Just swap out the pecorino cheese for your alternative. They will still have plenty of flavour.
Why Use Pesto?
Pesto is usually associated with pasta, but it can be used in so many other recipes too and in bread and dough based recipes, this basil based sauce adds another depth of flavour, which goes very well with cheese and meats, hence it’s addition to the recipe here.
You could be really flash and whip up a batch of your own homemade pesto.
Baking Tips and Guidance
Make sure your ingredients for this basic scone recipe are COLD. The Butter, milk, egg, pesto and cheese should be chilled before adding to the mixture. This helps to make your pesto scones more crumbly in texture, like they should be. A good method is to chill your basic scone recipe in the fridge for at least 30 minutes before baking.
Remember that scone dough is not made like bread. Avoid kneading the dough, instead, mix the ingredients just until the point it all amalgamates into a dough and then stop mixing. If you overmix your scone ingredients, the result will be tough and bready in texture.
Scone dough should be a bit sticky when finished, this is completely normal. Don’t add extra flour thinking your scone recipe is too wet, it is fine the way it is.
Allow your oven to preheat properly before you bake your pesto scones. I also recommend using a pizza stone in the oven for any dough based recipes when baking. The stone will hold and retain the heat, keeping everything at a more even temperature, which helps when you introduce your cold cheese scone dough.
Scones and biscuits are very similar with the ingredients that they use, however biscuits usually have no eggs added to the recipe.
You can keep your scones in an airtight container for up to 2-3 days, after this time they will start to become stale. Be sure to completely cool your scones before storing them. Alternatively, you can freeze your baked scones for up to 3 months. Defrost and soften in the microwave or oven when you want to use them.
A good alternative to pecorino is parmesan.
Either way is completely fine, making these scones ahead for a packed lunch or a picnic will still give you a great result.
Yes, for best results, freeze the shaped dough before baking and then use when you need it, you can also freeze the finished product and warm in the oven before enjoying.
So, enjoy a big girl’s (or boys) lunch. Go and prepare a tasty feast for friends and make some pesto scones!
Filled Deli Pesto Scones
For the Scones
- 250 g Self Raising Flour
- 1/2 tsp Fine Sea Salt
- 50 g Butter
- 70 g Pecorino (+ extra for topping)
- 2 tbsp Pesto
- 140 ml Milk
- 1 Egg, Beaten
For the Filling
- Provolone Cheese
- A mix of cold deli meats
- Rocket Salad
- Preheat the oven to 220C (200C fan assisted)
- Place the flour and salt in a bowl and mix until combined.
- Add the butter in small cubes and rub between your fingers until you get a breadcrumb like texture throughout
- Grate the pecorino and mix through.
- Add the pesto and milk and mix until it forms a dough. (Be careful not to overmix otherwise the scones will be heavy).
- Place the dough on a floured surface and roll out until it's about 2.5cm thick.
- Using a cutter, cut out 8 circles and place on a lined baking tray, leaving space inbetween each one to allow them to rise.
- Brush the tops with the beaten egg and sprinkle with extra pecorino.
- Bake in the oven for 15-20mins until browned and hollow sounding when you tap the bottom.
- Remove from the oven and place on a rack to cool.
- When ready, cut the scones in half and fill with the meats, rocket and provolone and serve.
Looking for more scone recipes?
Try this traditional cheese scone recipe now.