Christmas Tree Scones
  • 440g (16oz) self-raising flour
  • 60g (2oz) cold butter, chopped
  • 380g (13oz) Buttermilk (or milk with a splash of vinegar)
  • Pinch of salt
  • ½ cup parmesan cheese
  • ½ small jar basil pesto sauce
  • Handful of sun-dried tomatoes, chopped
  1. Preheat oven to 220°C (430°F).
  2. Place flour, salt and butter in a food processor and pulse for approximately 5 seconds, until mixture starts to clump and look like breadcrumbs.
  3. Add buttermilk and parmesan cheese and process for 5 seconds, until dough starts to come together and form a ball.
  4. Tip dough onto a floured workbench (or silicon mat) and gently knead until it forms a ball. The dough will be very sticky. Press the dough out until it is about 2cm high.
  5. Dip the Christmas tree cookie cutter in flour and cut out the scones. With the stickiness of the dough, I found it easiest to push the cookie cutter into the dough, remove the surrounding dough, lift the cookie cutter with the dough inside, and then place it on a non-stick oven tray, poking the dough onto the tray.
  6. Gently press together the scraps of dough and repeat to make more scones.
  7. Spread basil pesto sauce on top of each scone and then poke a few pieces of sun-dried tomato into the scone. The scones will spread as they cook, so put a few more than you think you’ll need on to get good coverage!
  8. Bake in the oven for 12-15 minutes, or until golden brown without the sun-dried tomatoes getting burnt.
  9. Cool on a wire rack, or serve hot!
Recipe by Cook Clean Craft at