PESTO-CHEDDAR CHEESE SCONES

Pesto-Cheddar Cheese Scones image

Provided by Laurie Smolenski

Yield Makes about 24

Number Of Ingredients 10

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2 tablespoons plus 1/2 cup yellow cornmeal
3 cups all purpose flour
4 teaspoons baking powder
1/3 teaspoon cream of tartar
3/4 teaspoon salt
3/4 cup plus 2 tablespoons (1" sticks) chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup (packed) coarsely shredded sharp cheddar cheese (about 3 ounces)
1 cup plus 4 tablespoons (about) chilled whole milk
1/4 cup purchased pesto
1 large egg

Steps:

Preheat oven to 375°F. Sprinkle each of 2 baking sheets with 1 tablespoon cornmeal. Combine remaining 1/2 cup cornmeal and next 4 ingredients in processor; blend 5 seconds. Add butter and process, using on/off turns, until coarse meal forms. Add cheese and mix in, using 3 on/off turns. Transfer flour mixture to large bowl. Whisk 1 cup plus 2 tablespoons milk, pesto and egg in small bowl to blend. Gradually add milk mixture to flour mixture, stirring until dough just comes together and adding more milk by tablespoonfuls if dough is dry.
Turn dough out onto lightly floured work surface. Knead gently until smooth, about 5 turns. Pat out dough to 1-inch thickness. Using floured 2-inch-diameter cutter, cut out scones. Gather dough scraps; pat out to 1-inch thickness. Cut out additional scones. Repeat if more dough remains. Transfer scones to prepared sheets, spacing 2 inches apart.
Bake scones until pale golden and tester inserted into center comes out clean, about 20 minutes. Place scones in basket and serve warm.