Cheese Scones with Sundried Tomato Pesto

Cheese Scones with Sundried Tomato Pesto

Cheesy and buttery goodness with a twist. The perfect savoury teatime treats.

Savour the delightful combination of freshly baked Cheese Scones with the bold, Mediterranean-inspired flavours of Sundried Tomato Pesto. This recipe seamlessly melds the comforting warmth of buttery scones with the zesty allure of tangy sundried tomatoes and the richness of melted cheese. These scones are guaranteed to impress with their irresistible blend of flaky, buttery goodness and vibrant pesto.


Cooking Methods

  • Baking



Prep Time

20 minutes

Cooking Time

15 minutes


    500ml (2 cups) flour

    5ml (1 tsp) baking powder

    2.5ml (1/2 tsp) salt

    80g cold butter, cubed

    180ml (3/4 cup) Food Lover’s Medium Fat Yellow Cheddar, grated

    15ml (1 Tbsp) parsley, finely chopped

    15ml (1 Tbsp) Origanum, finely chopped

    15ml (1 Tbsp) basil, finely chopped

    160ml (2/3 cup) milk

    45ml (3 Tbsp) Food Lover’s Sundried Tomato Pesto


    Preheat your oven to 180°C and line a baking tray with parchment paper.
    Combine the flour, baking powder and salt in a large mixing bowl and rub the cold butter in with the tips of your fingers. Continue until the butter is just combined and the mixture resembles sand.
    Add the cheese, herbs, milk and sundried tomato pesto and mix until combined. Knead the mixture until a dough forms. The less you work the dough the better.
    On a floured surface, roll the dough out to about 3 – 4cm thick. Using a 6cm circular cookie cutter, cut the scones out and place them on your prepared baking tray.
    Brush with a little extra milk and bake for 10 - 15 minutes until golden brown and cooked through.
    Serve warm with butter, extra sundried tomato pesto and grated cheese and enjoy!