Pistachio Scones with Parma Ham, Mascarpone and Pesto

Published on May 14, 2015


  1. ¼ Tsp Baking Powder
  2. 225g Self Raising Flour
  3. Salt And Cayenne Pepper
  4. 80g Butter
  5. 1 Egg
  6. 2 Tbsp Milk, Plus Extra To Glaze
  7. 100g Crushed, Roasted Pistachios
  8. 70g Grated Parmigiano Reggiano
  9. ½ Tbsp Chopped Fresh Thyme
  10. 6-8 Slices Parma Ham
  11. 3 Tbsp Mascarpone
  12. 2-3 Tbsp Green Pesto

Cooking Time



6 People


  • Preheat the oven to 200oC
  • Mix together baking powder, flour and a good pinch of salt and cayenne pepper in a large bowl
  • Rub in butter to give the texture of fine breadcrumbs. Make a well in the centre
  • Combine the egg and milk and pour into the well. Stir to loosely combine then add in the pistachios, Parmigiano Reggiano and thyme. Continue to combine until a dry dough is formed, adding more milk if necessary
  • Tip the dough onto a floured work surface and roll out to 2.5cm thick. Cut into triangles and transfer to a lightly greased baking tray
  • Brush the scones with milk and bake in the oven for 14-18 minutes until golden brown. Leave to cool
  • Serve the scones sliced open, spread with mascarpone and topped with pesto and slices of Parma Ham