Preheat the oven to 180 c, 350 F, gas Mark 4. Generously grease a baking sheet with the melted butter.
Put the flour, cheddar, salt and pepper in a large bowl. In another bowl mix the olive oil and milk, then beat in the eggs. Add the wet mixture to the dry mixture then add the pesto and three quarters of the pine nuts.
Mix by hand for 2 minutes until the mixture comes together. It should be glossy but not so wet ill will not hold its shape.
Using floured hands divide the mixture into twelve equal pieces and shape them into muffin sized scones. Place on the prepared baking sheet then sprinkle the remaining pine nuts and the parmesan on top. Add a small pinch of salt to each one.
Bake for 20-25 minutes until risen and golden. Set aside to rest for 15 minutes.