Basil Cheddar Scones
Basil Cheddar Scones is an European breakfast. One portion of this dish contains around 9g of protein, 21g of fat, and a total of 344 calories. This recipe serves 8. A mixture of baking powder, milk, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a lacto ovo vegetarian diet.
Instructions
In a large bowl, combine flour and baking powder.
Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times.
Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate.
Bake at 400° for 20-25 minutes or until golden brown.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Scone works really well with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.