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Buttermilk Biscuit Savory Sundried Tomato Pesto Scones



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 sundried tomatoes and pesto

Knead until all sundried 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