Double Cheese Scones with Rocket Pesto

9 Sept

Ingredients

225 g of plain flour
50 g of pine nuts
125 g of grated cheddar
25 g of butter
2 tsp of baking powder
125 g of parmesan, coarsely grated (for the scones), plus 3 tbsp finely grated (for the pesto)
150 ml of milk
1 pinch of cayenne pepper
40 g of rocket
5 tbsp of olive oil

Calories~425 kcal

Protein~14 g

Carbs~25 g

Fat~30 g

Fiber~2 g

Sugar~2 g

Calories~3,400 kcal

Protein~110 g

Carbs~200 g

Fat~240 g

Fiber~12 g

Sugar~15 g

Method

Step 1
For the scones: Preheat oven to 200˚C/Gas 6. Sift the flour, baking powder and salt into a large bowl. Dice the butter and rub in. Stir in the cheddar and coarsly grated Parmesan, keeping some back. Add the cayenne and milk, then stir to a soft dough.
Step 2
On a lightly floured surface pat the dough to about 3cm thick, then stamp the scones with a 6cm cutter. Place the scones on a greased baking sheet, brush the tops with milk and sprinkle with the cheese you reserved earlier. Bake for 12-15 minutes until golden and risen. Cool on a wire rack.
Step 3
For the pesto: Toast the pine nuts in a dry pan then let cool. Add to a blender with the rocket and olive oil, pulse to chop. Add the 3 tbsp finely grated Parmesan and pulse to mix. Split the warm scones, spread with the pesto and serve.

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