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1
Preheat oven to 400 u00b0F
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2
Butter or lightly spray a 9 inch cake pan. Set aside.
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3
In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
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4
Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
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5
Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps. Do not over mix.
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6
Gather dough together with hands and place on a lightly floured surface.
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7
Knead until smooth.
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8
Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
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9
With a knife or metal spatula evenly spread pesto over dough. Sprinkle with feta cheese and sun-dried tomatoes.
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10
Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
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11
With a sharp knife, cut dough in half, and then in half again (4 pieces).
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12
Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up. (12 pieces).
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13
Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
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14
Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
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15
Cool on wire rack.
