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"How to make a Resto-Styled Smoked Corned Beef Scone, Dolled Up with Pesto."

  • Danny Peter Flores
  • Sep 11, 2021
  • 1 min read

Updated: Oct 26, 2021

Ingredients:


Meat Filling in a Pesto Sauce:

-1 1/2 c. chopped Smoked Corned Beef

-3 c. basel (pressed down)

-1/2 olive oil

-4 cloves garlic

-1/4 c. pine nuts

-3/4 c. Monterrey Jack (shredded)


Dough for Scone Making:

-3 1/2 c. all-purpose flour

-1 egg

-5 tsp baking powder

-1/3 tblsp rosemary

-3/4 c. butter


Instructions:

Make the batter for the dough mix by adding in the dry/fresh ingredients.

Proceed to on a flat dry floured surface lay the fresh batter and knead into a dough-like consistency

Set aside in room temperature surroundings the new dough in a large bowl and cover with a tea towel.


Take the deli-styled Smoked Corned Beef and rough chop and then in an Oster(R) food mixer make the

pesto sauce using all 5 ingredients and then mix together thoroughly the chipped corned beef.


Proceed to use a wooden dowel and flatten the prepared dough in a 1/2" thick sheet and cut triangles 2 1/2", then spoon (tablespoon) a liberal amount of Pesto Meat Sauce as prepared before in the centre of the bottom half and proceed to add in the top half and then seal completely the triangular scone.


Bake in for 25-35 minutes in a 200 deg C baking oven. (NB: The Pillsbury dough boy can also supply scone consistent dough for baking.)



 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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