Pesto, Sun Dried Tomato and Feta Scones
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Directions
Item No.
573934
Item No.
552347
Ingredients
- 1 box Stonewall Kitchen Traditional Scone Mix
- 2 Tablespoons Stonewall Kitchen Basil Pesto
- 1/4 cup Feta cheese, finely crumbled
- 1 Tablespoon sun-dried tomatoes, oil packed, drained and chopped
Directions
- Preheat oven to 450° F.
- Prepare scone recipe as indicated on the package.
- Divide dough into two equal portions. Pat the dough into an 8-inch round, 1/4-inch thick.
- On one round of dough, spread Bail Pesto evenly. sprinkle feta and sun-dried tomatoes over pesto. Place the second round of dough on top and pinch edge lightly to seal. Cut the round into 8 wedges.
- Place on a baking sheet 1 1/2 inches apart. Bake until scones are lightly browned, 10-12 minutes.
