LeaderBrand Rocket Pesto Scone Scrolls
This used to be one of my bestsellers when I had my shop - so here’s the recipe for you to enjoy at home!
Makes 10
INGREDIENTS
Rocket Cashew Pesto (make first)
1 bag LeaderBrand Wild Rocket
3 garlic cloves
⅓ cup toasted cashews
Juice of 1 lemon
½ cup olive oil
40 g parmesan, finely grated
1 Tbsp red wine vinegar
½–¾ tsp fine salt, to taste
Good grind of black pepper
Optional: 1–2 handfuls basil, parsley, or coriander
Dough
3 cups high-grade flour
4½ tsp baking powder
1 tsp fine salt
40 g cold butter, grated
120 g tasty cheese, grated
1¾ cups milk
Filling
150 g cream cheese, softened
¾ of the rocket pesto
90 g tasty cheese, grated
⅓ bag LeaderBrand baby spinach, roughly chopped
To finish (optional)
2–3 Tbsp milk for brushing
Extra grated cheese or parmesan
METHOD
Make pesto: Add LeaderBrand rocket (and optional herbs) to a food processor; pulse until finely chopped. Add all remaining ingredients and blend until just combined and the mixture is bright green. Stop before it turns creamy. If needed, loosen with 1–2 Tbsp of water. Set pesto aside.
Heat the oven to 200°C. Line a large baking tray with baking paper.
In a large bowl, whisk flour, baking powder, and salt. Rub in the butter until it resembles fine crumbs. Mix in 120g of cheese, then add 1 1/2 cups of milk and stir with a butter knife until a soft, slightly sticky dough forms (add a splash more milk if needed).
Tip the dough onto a lightly floured surface and roll it out to a rectangle approximately 30 × 22 cm, about 1 cm thick (don’t knead). Spread the softened cream cheese evenly over the dough, leaving a 1 cm border along one long edge. Then, approximately ¾ of a batch of pesto; sprinkle with 90g of grated cheese and baby spinach. Brush the 1 cm border with water. Starting from the opposite long edge, roll into a tight log and pinch the seam to seal (place seam-side down). Trim the ends, then slice into 10 even scrolls.
Arrange cut-side up on the tray. Brush tops with milk and sprinkle extra cheese (optional). Bake for 18–22 min until golden and cooked through.
