Pumpkin Chilpotle Pesto Scones
with Manchego Cheese Garnish
Ingredients:
- 1 box biscuit mix (recommended: Jiffy)
- 3 tablespoons of Pumpkin Chilpotle Pesto
- 1/2 cup of light cream
- A couple pinches salt
- 1 cup of shredded Manchego Cheese
- 1 teaspoon of coarse salt
- Preheat oven to 375 degrees F.
Preparation:
Mix together biscuit mix, pumpkin chilpotle pesto, cream, and salt. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with manchego cheese, coarse salt and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
