35 minutes


  • 250g of spelt flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 50g of butter, chilled and cubed
  • 50g of Parmesan, finely grated
  • 100ml of whole milk
  • 1 1/2 tbsp of pesto
  • 1 egg, beaten with a pinch of salt
  • 1 handful of pine nuts, toasted and roughly chopped


Preheat an oven to 180°C/gas mark 4
Place the flour, bicarbonate of soda, baking powder, salt, butter, parmesan and pesto into a food processor and blitz to a rubble
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
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
Carefully transfer the scones to a tray lined with baking paper and glaze with egg wash
Bake in the oven for 15–20 minutes until just beginning to brown on top and serve warm