These pesto cheese and leeks scones are amazing! Really, they are really good. They are the perfect nreakfast or lunch biscuits, because they don’t need much more to taste great. They are more than enough by themselves. But of course, a poached, or fried egg on top does wonders to it too.Jump to recipe
Savory scones are wonderful. A lot of people actually think only sweet scones exist out there, or that there are no recipes for savory scones. But thr truth is they are really good when savory, because of the typical scone like texture, that is flaky and crumbly. It works great with savory things. You can notice the butter in them and all the ingredients they call for.
In this case, these scones are cheese, pesto and leek scones. Cheese and pesto are always a good combo, in any dish, because they go together perfectly. If we add leeks to that, we get something that is full of flavor.
These scones are great to eat with eggs on top, scrambled or fried, or some caramelized cherry tomatoes, fresh mozzarella cheese, or feta, ricotta or maybe cotagge cheese. Even with some dry tomatoes and olive oil, yum! they don’t really need that much more to be amazing. The simpler the toppings the better with these type of things.
This is an easy and wuick recipe to make, as it is the case with pretty much all scones recipes, because they do not need any kneading at all (just a little) as it actually affects the texture we want to get. What we need is to keep the butter cold at all times before baking them.
If you have never tried savory scones, and find yourself to be a little intimidated, then please go try our classic cheese scones, as they are the perfect introduction to the wonderful world of savory scones.
Pesto, cheese and leeks scones
- 3 1/2 C (15.90 oz) (450 gr) all purpouse flour
- 5 1/2 tsp (0.97 oz) (27.5 gr) baking powder
- 1 tbsp (0.53 oz) (15 gr) white sugar
- 1/4 tsp (0.045 oz) (1.25 gr) salt
- 1 pinch paprika o cayenne pepper (optional)
- 2/3 C (5.30 oz) (150 gr) unsalted butter , cold and cut into cubes
- 6.40 oz (180 gr) mozzarella cheese, shredded
- 1/4 C leeks, the green soft parts only (do not use stiff green parts) in small pieces
- 3/4 C + 1 tbsp (6.80 fl oz) (200 ml) whole milk, cold
- 3 tbsp (1.50 fl oz) (45 ml) natural yogurt, unsweetened, cold
- 4 tbsp pesto
- 1 egg, small, beaten (for the eggwash)
- Preheat the oven to 428º F (220° C). Line a large rectangular baking sheet or a cast iron skillet with some parchment paper.
- In a large bowl add the flour, baking powder, sugar, salt, cayenne and mix very well with a spoon.
- Add the cold butter and integrate it with the fingertips or a fork until a sandy dough is formed. This should be done quickly so that the butter keeps its cold temperature (this step can also be done in a food processor).
- Add the cheese and leek pieces, and mix to integrate with the rest of the ingredients.
- Mix the milk with the yogurt in a bowl. Add little by little to the bowl of flour the mixture of milk and pesto (it is important not to add the milk all at once as sometimes you don't need it all) and mix with the same spoon or with your hands until you get a sticky dough, without kneading it.
- Place the dough on a clean, floured kitchen counter and roll it out with a rolling pin to form a rectangle 2-3 cm thick.
- With a circular cutter cut portions of approximately 6-7 cm wide and place them on the baking sheet or in the cast iron pan. The remaining dough is put back together to make more scones, trying not to over-knead it.
- Brush the scones with the beaten egg and bake at 428º F (220° C) for 15-20 minutes or until lightly browned. Remove from the oven and serve hot with more butter or as preferred.