Pistachio Scones with Parma Ham, Mascarpone and Pesto
Published on May 14, 2015

Ingredients
- ¼ Tsp Baking Powder
- 225g Self Raising Flour
- Salt And Cayenne Pepper
- 80g Butter
- 1 Egg
- 2 Tbsp Milk, Plus Extra To Glaze
- 100g Crushed, Roasted Pistachios
- 70g Grated Parmigiano Reggiano
- ½ Tbsp Chopped Fresh Thyme
- 6-8 Slices Parma Ham
- 3 Tbsp Mascarpone
- 2-3 Tbsp Green Pesto
Cooking Time
14-18
Serves
6 People
Instructions
- 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