This Small Batch Pesto Scone recipe is the perfect Savory Scone Recipe. They are flaky and tender, and full of flavour from the sundried tomato pesto and cheese. This easy cheese scone recipe can be put together quickly for whenever you need a scone fix! This small batch scone recipe makes 6 scones.
Thank you to Filippo Berio for sponsoring this post! All opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!

Table of contents
- Pesto Scones - the Perfect Savory Scone Recipe
- How to make Pesto Scones
- Pesto Scones made with Sun Dried Tomato Pesto
- Small Batch Savory Scones
- Why is it important to have cold ingredients when making scones?
- A Sneaky Trick to Super Flaky Scones - Laminating your Scone Dough.
- FAQ for Pesto Scones
- For more recipes using Filippo Berio Products, check out:
- Recipe For Pesto Scones
Pesto Scones - the Perfect Savory Scone Recipe
Hi hi! I am just popping in to share the recipe for these pesto and cheese small batch scones! I developed these a few months ago and have had them firmly on repeat ever since. Pesto and cheese is such a delicious addition to a scone recipe for a fun wee twist on the favourite! These savory scones are cheesy, and flaky, and just so, so delicious.
I scaled down this recipe during testing and then it worked out so well I decided to keep this as a small batch recipe. 6 scones to me is the perfect amount, and the recipe is incredibly easy to double if you're looking for a few more scones.
A quick note - These are, to me, what I call a savory scone. They are probably closer in texture to what people in the US call a 'biscuit'. We don't have biscuits in NZ (we do but we call them cookies), and our scones are beautiful and flaky like US biscuits are. The more you know!
How to make Pesto Scones
This pesto scone recipe took a little more working than I thought - turns out adding pesto and cheese to scones isn't as easy as just making a quick sub. I wanted to jam as much pesto flavouring into the scones as I could, so I substituted some of the butter with pesto, which gets mixed in when the butter goes in.
Adding in the pesto in with the butter before the milk gives it a chance to properly incorporate through the mixture. Once the milk goes in, you want to keep mixing to a minimum, to avoid over mixing the scones, which can cause them to be a little tough.
The mixture may seem a wee bit wetter than other scone recipes but don't add more flour unless you really have to - a bench scraper is your friend here. You can add a tiny bit when rolling out if needed.
Pesto Scones made with Sun Dried Tomato Pesto
I used my favourite sun dried tomato pesto from Filippo Berio to flavour these scones. They have an amazing range and any of their pestos would have worked in these scones. However, I love how the sun dried tomato pesto provides flavour and compliments the cheese in the recipe so, so well. Cheese and pesto is such a winning combination, and it works incredibly in these pesto scones! Adding the cheese and pesto directly to the scone mixture means that it is incorporated within the layers.
Small Batch Savory Scones
These Small Batch Savory Scones are Super Easy to make. There are a few steps, but they all happen quickly. The dough needs 15 minutes in the freezer before baking but aside from that there is very little down time for these scones.
- Combine your dry ingredients - I use All-purpose flour and baking powder here. It gets mixed with a little salt and freshly ground black pepper. If you wanted to add in other seasonings, here is the place to add them.
- Rub in butter and pesto - The Filippo Berio Sun Dried Tomato pesto gets added in with the butter, and rubbed in (similar to how you make pie dough)
- Add the cheese - I used parmesan and cheddar here, but add in anything that you like. Just shoot for 120g of cheese all up. You can add some extra on the tops later too if you want. These really are a choose your own adventure situation.
- Mix in the milk - Once the butter, pesto and cheese are in, the milk goes in and is mixed to incorporate. You want to make sure that you don't over mix here. A few pockets of dry is fine, and it will sort itself out when you roll out the scones.
- Laminate the dough - More on this in a bit, but a wee secret to lovely flaky scones is to laminate the dough.
- Cut out the scones - Once you have finished the laminations, shape the dough into a rectangle and cut into squares.
- Chill - Pop the scones into the freezer for a wee chill, just to get everything nice and cold before it goes into the oven.
- Bake - Brush the tops of the scones with milk, and add extra cheese if you like. Pop the scones into the oven to transform into perfect, flaky small batch pesto scones.
Why is it important to have cold ingredients when making scones?
The temperature of the ingredients plays a big role in this recipe. Similar to how you keep pie dough nice and cold, the same applies to scones. Cold ingredients and cold chunks of butter in the recipe gives layers. When the cold butter hits the hot oven, it turns into steam, and you get perfect, flaky layers.
It is important to start with everything cold - the milk, the butter, the pesto, etc. I like to grate the cheese and put it back in the fridge until ready to use. Same with the butter - cut it up first then pop it in the fridge until you are making the scone mixture.
If at any time if it feels like things are getting too warm, pop the scone mixture into the fridge for 5-10 minutes to let it chill up.
A Sneaky Trick to Super Flaky Scones - Laminating your Scone Dough.
A great way to ensure that you have nice layers in your scones is to do a few laminations. This is a technique is sometimes used in making biscuits and I applied it to my scone recipe a few years ago and it works great.
Basically you roll the dough out then perform a few letter folds similar to how you would making puff pastry. Here's how it works:
- When you are finished mixing the dough, turn it out onto your surface and pat it into a rectangle 12"x6" (30x15cm). Square off the edges with a bench scraper as you go to keep things nice and even.
- Fold it in thirds like a letter, then pat out again into a rectangle.
- Perform one more fold, then pat out into a rectangle 5"x8" (12x20cm). Proceed with the recipe.
FAQ for Pesto Scones
Add whatever you like. I used a sharp cheddar and some parmesan, but you can really throw whatever you have in here, provided it grates well!
You may be able to bake these from frozen, but I haven't tried it. I would freeze them until solid on the tray then transfer to a ziploc bag. Make sure you add a few more minutes onto the bake time to ensure they are cooked through.
Add whatever you like! Chilli flakes would be super yum in here, or other seasonings.
Yes, you can make these any shape you like! I prefer round / rectangle / triangle shapes to round scones as it means there is no wastage and they are super easy to shape.
They will still taste fine, they might just not reach their full fluffy potential.
I haven't tried it, but you are welcome to! The ratios should be right to sub it in.
Yes! Grate a little additional cheese and add to the tops of the scones before baking them.
Yes, super easily. You will need to change the proportions of your rectangle for folding, and then pat the dough out into a larger rectangle.
For more recipes using Filippo Berio Products, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe For Pesto Scones
PrintPesto Scones
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 scones 1x
- Category: Scones
- Method: Baking
- Cuisine: American
Description
This Small Batch Pesto Scone recipe is the perfect Savory Scone Recipe. They are flaky and tender, and full of flavour from the sundried tomato pesto and cheese. This easy cheese scone recipe can be put together quickly for whenever you need a scone fix! This small batch scone recipe makes 6 scones.
Ingredients
- 300g all-purpose flour
- 14g (3 ½ tsp baking powder)
- 2g (½) tsp salt
- A few turns of black pepper
- 110g unsalted butter, cut into small cubes and kept cold until ready to use.
- 100g Filippo Berio Sun Dried Tomato Pesto, cold from the fridge
- 80g cheddar, grated
- 40g parmesan cheese, grated
- 140g whole milk plus a little additional for the tops.
Instructions
- Preheat the oven to 400°f / 205°c
- In a large bowl toss together the flour, baking powder, salt, and pepper.
- Add the butter and pesto to the bowl, and using your fingers, rub the butter and pesto into the flour until the mixture resembles crumbs - it is ok to have a few pieces of larger butter remaining. You want to ‘shingle’ the butter with your fingers.
- Add the grated cheeses and mix to combine. Add the milk, and, working quickly, gently bring the dough together in the bowl. Avoid kneading it in order to not overwork the dough. It is ok if there are a few wee dry spots.
- Turn the dough out onto a countertop. Try not to add flour if you can, but if you need some bench flour that is ok. Pat it out into a rectangle about 12”x6” (30x15cm), then fold into three like a business letter. Square it off with a bench scraper as you go to keep things as even as possible.
- Pat it out again into a 12”x6” rectangle, and perform another fold. Finally, pat the dough out into a rectangle about 5”x8”. (12cmx20cm). Line a baking sheet with parchment paper.
- Cut the scones into 6 equal pieces and place onto the baking sheet. Freeze for 15 minutes.
- Brush the tops of the scones with milk and top with additional cheese if desired.
- Bake the scones for 20 to 25 minutes, until they are browned on top and nicely browned on the bottoms. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack and allow to cool completely.
- Serve warm with butter. Store leftovers in an airtight container at room temperature. Re-warm either by toasting or microwaving before serving.
Keywords: Scones, Savory Scones, Small Batch Scones, Pesto Scones, Cheese Scones
Comments
these are delicious!!!
★★★★★
love these!
★★★★★
Yes! These are fantastic as all of Erin's recipes are delicious. Scones are so underrated in States, but they are always my first choice at a shop! Thanks for putting the time and love into this one.
★★★★★
Ahh I love to hear it thank you so much! So happy you enjoyed them!
Sydney is in lockdown, and it's important that you know this because then you'll understand that my desire to eat comfort food is high, and my ability to go get groceries is low. These scones popped up on my Instagram feed and I knew that I needed them.
I only had beetroot leaf pesto that I made from my garden harvest last year, and I wasn't sure it'd work out, but it for sure did. These are perfect for days when you're reliant on pantry staples and things you're likely to have sitting around, and for warming your belly and your heart.
The small batch is also helpful for days when you don't want to or don't have the ability to share.
Make these.
Especially if you're cold.
Especially if you're in lockdown.
I'll probably make more tomorrow...
★★★★★
Yussss what a review! thank you so, so much! I am so happy that you loved them x
Amazing recipe! The extra steps of laminating the dough and freezing makes a huge difference and takes the scone to the next level! This produced the best quality scone I’ve ever made, cafe quality I think! I also love that it makes just 6 - perfect! Thanks for the beautiful recipe Erin!
★★★★★
Yayyyy I am so happy you loved!
we loved these so much! Thanks for another amazing Small Batch recipe!
★★★★★
Erin, you’ve done it again! These were so delicious, SO delicious! My three year old kept saying “Mmm mummy, these are so delicious” (she ate 1.5 in one sitting!) and my one year old was making yummy noises which is high praise indeed!
5000 stars!!
★★★★★
Yayyyy so happy you love!
First of all, the measurements by weight has changed the way I bake now. I love it so much.
Secondly, these scones f*cking slap. Perfect for our 3 degree rainy afternoon tea. Although I think I've made a terrible mistake baking only 6.
★★★★★
hahah aw yussss so happy you love!
I made these with self-raising flour and I think they worked out great! The folding technique was well worth it as it really helped the flaky but soft texture. I also added Chilli flakes in, but definitely could've added more than I normally would to cut through the pesto flavour.
★★★★★
Ah yayyy so happy to hear it x
Great recipe! My sister said they tasted like pizza scones...I thinking using the brand of sundried tomato pesto that Erin uses would have maybe taken care of the "pizza" notes but I had access to a different brand. Also wanting to make these with green pesto to see how they taste! I was able to make 8 decent sized scones from this recipe. So grateful for the metric measurements of ingredients...as always!!!
★★★★★
Another great recipe! I sprinkled some extra cheese on the dough before doing the final fold and it turned out perfect!
★★★★★
Made these scones today using normal pesto, oh my what a treat, who knew you could laminate scones without making them too tough. Will definitely make again with sun dried tomato soon too. Thanks for the recipe
★★★★★
Yay! Such a good trick right! So happy you loved 🙂
Can I use Almond milk instead of whole milk?
I haven't tried it but it should work!
These scones are exceptional, as expected given the high standards of all your recipes. I have to limit the quantities I bake, or share with friends so that I don't inhale the whole batch. They are so SO good. Thanks for another winning recipe 🙌
★★★★★
I absolutely love a savory scone! These are going to be my go to scones from now on they are so good!
★★★★★
These are divine! I had leftover homemade red pesto and I’m so glad I chose this recipe to use them. Super fluffy! And I’m not very experienced in making scones…
★★★★★
I have made these several times with a few different flavours pesto and every time they are perfect and so delicious and soft. Work mate approved!!
★★★★★