Heat oven to 220°C, 200°C fan, Gas Mark 7 and grease a large baking sheet.
Tip the flour into a large bowl and stir in the baking powder and 1/4 tsp salt. Tip the pesto and yogurt into a measuring jug and make upto 300ml with milk. Rub the butter into the flour with your finger tips until it is encorporated then stir in the pesto mixture with the blade of a knife to make a wet dough.
Tip onto a floured work surface and pat out with your hands until about 4 - 5cm thick. Stamp out rounds using a large cutter then place on the baking tray, brush with milk and bake for 12-15 minutes until golden.
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