Sage, Pine Nut, and Pecorino Scones

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I really wanted to bake something this morning, but it is so nice out that I couldn't bring myself to devote a lot of time to it. I hadn't made scones in a long time and they seemed to be the perfect midmorning baking event for me.

I ended up throwing together some delicous scones. I am impressed. Here is the recipe:

Sage, Pine Nut, and Pecorino Scones

Preheat oven to 400F

In a large bowl combine 1 3/4 C unbleached all-purpose flour, 3 teaspoons baking powder, and 2 tablespoons sugar.

Work in 5 tablespoons unsalted butter with your hands until you have a coarse meal.

Then incorporate 2 tablespoons pine nuts, 3 tablespoons grated pecorino, and 1 and a half tablespoons coarsely chopped fresh sage.

In another bowl mix 1/2 cup milk and 1 tablespoon prepared pesto.

Make a well in the center of the flour mixture and add the milk/pesto.

Combine all into a sticky dough, do not over mix. When just coming together knead a few times with lightly floured hands.

Press the mixture into the bottom of the large bowl you are working in to form a smooth circle under an inch thick and cut into 8 equal triangles (as you would cut a pie).

Carefully transfer these pieces to a baking sheet lined with a silpat mat or parchment paper, brush the tops lightly with water, and let rest for 5-10 minutes.

Bake for about fifteen minutes or until the tops are turn golden brown. Cool on a wire rack.

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These turned out so well I can hardly believe it. Of course, you can be creative and add whatever extras you please. I love savory fillings with a sweet dough. Serve warm with butter.

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Butter

Linguine with Pesto and Pecorino