Reviewed: Oct. 30, 2009

I used a bit more cheese...who doesn't like more cheese? And added a bit of chopped fresh basil. I had to let them dry in the oven as they came out a bit doughy. In the end they were a hit with my b/f and I.

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Jualie

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Reviewed: Jun. 13, 2009

Very tasty, but mine did not raised at all, will try again.

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Foodie

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Reviewed: Feb. 5, 2008

I found this recipe when looking for a rosemary biscuit, and thought I'd make it as I had pesto on hand. I skipped the cheese since I wanted just a light, herb biscuit-type bread. This fit the bill. It's a good, basic scone recipe that I will keep on file. Next time I think I will use the fresh rosemary. I do not think it is necessarily a good use of pesto --the ingredients are too spread out and you just taste a bit of basil. I would also cut more wedges. After rising, the pieces are pretty large. If you want a light accompaniment, they are pretty big. Overall, a good basic recipe, though.

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