cheesy garden scones

Extra pesto is one of the best things in the world to have. This morning, I had virtually nothing in my refrigerator but some butter, a little cheese, pesto and milk. Sounded like scones to me!

{makes 6 scones}

2 C flour
3 T spinach & poblano pesto {see recipe}
3/4 stick of salted butter
1/2 t freshly cracked pepper
2 oz grated cheddar cheese {or whatever}
1/2 t baking powder
1/4 t salt
~1/2 C milk

{preheat your oven to 400 degrees}

Combine the flour, salt, pepper & baking powder. Cut in the butter until the mixture looks like coarse bread crumbs. Mix in the cheese and pesto. Gradually add milk until the mixture turns into a dough that holds together but is not wet.

Scoop out ~1/4 C of mixture at a time and place in a non-stick baking surface. Bake for 20 minutes or until bottoms are golden and tops are just starting to brown.

berry butter.

((measurements totally unnecessary, just do what feels right!))

Toss quartered strawberries & whole blueberries in a saucepan. Coat with sugar and let simmer for about 10 minutes. The fruit juices will come right out! No need for water! Mixture will become syrupy and thick. Let it cool and thoroughly mix it with softened, salted butter. This will keep in your fridge for essentially ever. I wake up thinking about it.