Whole-Wheat Pesto Scones

Recipe by Sydney Oland.
  • Yield: 8 pieces


2 1/2cups whole-wheat flour
1tablespoon dark brown sugar
2teaspoons baking powder
1/2teaspoon baking soda
Pinch of salt
1/2cup chilled, unsalted butter
3/4cup milk
2tablespoons pesto
1 egg yolk (save the white for topping the scones)


  1. Adjust oven rack to middle position and preheat to 400 degrees.
  2. Whisk together flour, sugar, baking powder, baking soda and salt. Using your fingers or a pastry blender incorporate butter into the dry ingredients until the butter coated in flour with pieces no bigger than a pea.
  3. In a separate bowl whisk together milk, pesto and egg yolk. Pour wet ingredients into dry ingredients and gently fold together until a loose dough is formed. Pour dough onto a lightly floured surface and press into a rectangle no more than 2 inches thick. Cut the rectangle into quarters, then cut each quarter diagonally thought the center to form a triangle. Brush with egg white. And bake for 30 minutes or until brown. Let cool on a rack and serve with cream cheese or soft goat cheese and sliced vegetables.

Recipe by Sydney Oland.