It’s Community Supported Agriculture (CSA) time again, which means I’m making recipes using up the bounty of the season, like these savory arugula pesto scones. The CSA actually started up last week - I just wasn’t quite prepared for it. I think we started a full two weeks earlier than last year, plus, I’ve been going to the farmer’s market every week since it opened. As a result, it was full out veggie abundance.
So, a quick roundup of what’s been in our basket these last two weeks: asparagus, artichokes, arugula, collard greens, kale, radishes, turnips, kohlrabi, lettuce, broccolini, and bok choi. I feel a little like I’m swimming in greens. We’ve been able to stay on top of most of the veggies - lots of frittatas and stir fry going on. The arugula has been the most daunting of the produce - I’m the only one who eats it in our house and the stuff is down right prolific. Fortunately, I’m a huge fan of arugula pesto. It’s so easy to make and uses up quite a bit of arugula at a time.
This week, I decided to try something a bit different with my arugula pesto and made savory arugula pesto scones. These are a lovely pick me up first thing in the morning with a strong cup of coffee. They also make a great side for a salad for dinner. Plus, these pair really well with a robust chardonnay. Just saying.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter
- 2 eggs
- 1/3 cup heavy cream
- 1/3 cup arugula pesto
- 1 cup tightly packed arugula
- 1/4 cup walnuts
- 1/4 cup parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375 degrees.
- Combine the flour, baking powder, and salt. Cut the butter into small pieces and incorporate until the butter is in pea size pieces. Add the eggs, the heavy cream, and the pesto, and gently fold into the dry ingredients.
- Turn the dough out onto a parchment lined baking sheet. Gently pat into a circle. Flatten a bit and then score to make eight scones.
- Bake for 25 - 30 minutes or until the scones are golden brown.
- Serves 8. Enjoy!
- Combine the arugula, walnuts, and parmesan cheese in a food processor and blender. Chop or blend until the ingredients are all finely chopped. Add the olive oil and combine.
