Our red pesto is often the one that children relate to best because it’s slightly sweet. We thought to create a child-friendly recipe that can be baked when the winter weather keeps you all indoors, with red pesto as the hero ingredient. Don’t panic if there’s no red pesto in your fridge, any of our green pestos will work just as well.
Sam Linsell shares some tips to take your scone making to new heights, and Michael Olivier suggests something a little stronger than lemonade to pair with the scones … strictly for grown-ups and children at heart 😉
Until next time, stay warm and dry
You will need
2 cups / 500 ml cake flour
4 tsp / 20 ml baking powder
½ tsp salt
60 g cold butter, diced
2 tsp dried oregano (if you substitute a green pesto, then omit)
1 cup mature cheddar cheese, finely grated
6 tbsp OR half a jar of Pesto Princess Red Pesto
2 large free range eggs
90 ml milk
Extra egg, lightly beaten, for egg wash
Preheat the oven to 200 ͦ C. Sift the flour, baking powder and salt. Rub the butter into the flour mixture using your fingers, until it looks like fine breadcrumbs. Add the pesto, grated cheese and oregano. Lightly whisk the egg and milk, and add to the dry mix, mixing with a knife until just combined.
Turn the dough onto a floured surface and pat lightly until it is a height of about 4 cm. Cut out your scones with a floured cutter or inverted wine glass and place on a baking tray lined with paper, or on a silicone baking mat. Brush the top of each scone with egg wash and bake for 10 to 12 minutes until well risen and golden brown. Serve hot from the oven with butter and top with grated cheese if you like.
Makes 8 – 10 scones
Sam Linsell shares her ideas on what makes a better scone.
1. If it’s light and fluffy scones you’re after, work quickly with your knife to reduce the handling time of the dough. Don’t overwork the poor dough, as you’ll end up with flat scones
2. Ban rolling pins. Rather use your hands to flatten the dough ball gently to about 4 cm. At that height, you’re sure to get a good rise out of your scone.
3. Use a sharp cutter that you’ve dusted with flour, to prevent dragging down of the dough as you cut. Use short, sharp cutting actions for best results.
4. If there’s time, rest your scones in the fridge or freezer while the oven is heating up.
5. Double egg wash the top of the scones if you like a deep golden colour, but try not to get the wash on the sides of the scones as this stops them from reaching their full potential 😉
Michael Olivier’s Choice
De Wetshof Bon Vallon Chardonnay
As a supper snack these scones would love this delicious unwooded Chardonnay, where the fruit just shines through.
It looks like: Very elegant label showcasing an illustration of De Wet House on the estate, venue for all tasting and sales.
It smells like: An orchard of citrus, with lovely mineral notes.
It tastes like: A sappy, full-bodied Chardonnay with plenty of lemon, lime and windfall orange citrus flavours. Some fynbos herbaceousness in the long gently waning aftertaste.
Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design