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  • 4 raw biscuit pucks: # 20573 (thawed)
  • 1 Tablespoon Chopped Sundried Tomatoes packed in olive oil
  • 1 Tablespoon Pesto
  • Italian Blend Seasoning
  • Grated Parmesan Cheese
  • Egg Wash (1 whole egg, 1 yolk, 1 tablespoon water, pinch of salt)
  • All Purpose flour


  • Preheat Oven to 350 degrees F.
  • Prepare egg wash by whisking together whole egg, yolk, water, and salt)
  • On a floured surface combine by hand 4 Mary B’s Buttermilk biscuits and knead into a ball
  • Flatten ball with hands and add sun-dried tomatoes and pesto
  • Knead until all sun-dried tomato and pesto are fully incorporated and into a ball
  • Flatten and roll out with a rolling pin to a 10 “ diameter
  • Cut dough into 6 “pie” slices
  • Brush each scone with egg wash and top with Italian Seasonings and Parmesan
  • Place on parchment lined baking pan sprayed with pan release
  • Bake 15-20 minutes or until lightly browned