1 handful of pine nuts, toasted and roughly chopped
Method
1
Preheat an oven to 180°C/gas mark 4
2
Place the flour, bicarbonate of soda, baking powder, salt, butter, parmesan and pesto into a food processor and blitz to a rubble
3
Add the milk whilst the motor is running, then tip the dough out onto a lightly floured surface and work the chopped pine nuts into the dough. Roll out until 2.5cm thick
4
Use a 7cm cutter to cut out the scones – you can bring the leftover dough back together and re-roll out so you don't waste anything
5
Carefully transfer the scones to a tray lined with baking paper and glaze with egg wash
6
Bake in the oven for 15–20 minutes until just beginning to brown on top and serve warm