Pesto Feta And Sun Dried Tomato Scones

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A lovely scone to go with dinner.

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Steps

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Preheat oven to 400 f.

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Butter or lightly spray a 9 inch cake pan.

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Set aside.

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In a large bowl whisk together the flour , sugar , baking powder and salt until combined.

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Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.

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Make a well in the center of the dry ingredients , add the milk , and stir gently with a wooden spoon until mixture forms moist clumps.

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Do not over mix.

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Gather dough together with hands and place on a lightly floured surface.

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Knead until smooth.

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Roll dough with a floured rolling pin into a 16x 10 inch rectangle.

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With a knife or metal spatula evenly spread pesto over dough.

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Sprinkle with feta cheese and sun-dried tomatoes.

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Starting at the short end , roll dough into a cylinder , brushing off any excess flour as you roll.

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With a sharp knife , cut dough in half , and then in half again.

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Cut each quarter into 3 equal pieces and place in the prepared pan , cut- side up.

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Brush lightly with olive oil and sprinkle with fre.

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Ingredients

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all-purpose flour, sugar, baking powder, salt, butter, milk, pesto sauce, feta cheese, sun-dried tomatoes packed in oil, extra virgin olive oil, parmesan cheese