225g self raising flour, 50g butter, 75ml buttermilk, Basil, basil oil, garlic, pistachio, parmigiano, lemon.
I confess, I have never before enjoyed a cheese scone. It is something I would never order in a cafe by choice - often greasy and pungent with crispy bits of cheese on the top. *shudders* then I started to think that it was impacting my reputation for being a cheese whore in a thoroughly negative manner. The second result of my experimentations are these beautiful scones - a subtle flavour tang of basil with a great crumbly texture from the pistachio and parmeggian.
1) To make pesto: add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pistachio nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.
3) Mix a tablespoon of pesto and the buttermilk in with the flour and butter until a dough has formed.
4) Roll out the dough on a floured surface and then fold it in half and roll again. Cut out rounds of pastry with a scalloped cutter and brush with the last drizzles of the milk to help the surface colour.
5) Bake at 200 degrees for 12-15 minutes.