Spelt and pesto scones

Add a Mediterranean twist to the British classic with our spelt and pesto scones recipe. It's an easy bake for beginners and can be ready in just over half an hour.

First published in 2020




  • 250g of spelt flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 50g of butter, chilled and cubed
  • 50g of Parmesan, finely grated
  • 100ml of whole milk
  • 1 1/2 tbsp of pesto
  • 1 egg, beaten with a pinch of salt
  • 1 handful of pine nuts, toasted and roughly chopped


  • Food processor
  • 7cm round cutter


Preheat an oven to 180°C/gas mark 4
Place the flour, bicarbonate of soda, baking powder, salt, butter, parmesan and pesto into a food processor and blitz to a rubble
Add the milk whilst the motor is running, then tip the dough out onto a lightly floured surface and work the chopped pine nuts into the dough. Roll out until 2.5cm thick
Use a 7cm cutter to cut out the scones – you can bring the leftover dough back together and re-roll out so you don't waste anything
Carefully transfer the scones to a tray lined with baking paper and glaze with egg wash
Bake in the oven for 15–20 minutes until just beginning to brown on top and serve warm
First published in 2020

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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