The scones are best made on the day of serving. The artichoke cream can be prepared a day ahead and refrigerated.
1/2 cup English spinach leaves
1 1/2 tablespoons butter
3 scallions, finely sliced
1 1/4 cups self-raising flour
50 g (1 3/4 oz) Parmesan, grated
1/3 cup milk, approximately
2 teaspoons milk, extra
6 1/2 ounce artichokes in olive oil, drained
1/4 cup heavy cream
4 ounce thinly sliced mortadella
1 1/2 tablespoons finely chopped pistachio nuts
1. Preheat the oven to hot 220°C (425°F). Wash the spinach and cook, covered, in a saucepan over medium heat for 2 minutes, or until wilted. Drain and cool. Squeeze the spinach with your hands to remove as much liquid as possible, then chop finely.
2. Heat the butter in a small pan, add the onion and cook over medium heat for 2 minutes, or until very soft.
3. Sift the flour into a bowl and stir in the spinach, onion mixture and Parmesan. Make a well and use a flat bladed knife to stir in enough milk to mix to a soft, sticky dough. Turn onto a lightly floured surface and knead lightly until just smooth. Roll out to about 5/8 inch thickness, then cut 30 rounds with a 1 1/2 inch cutter. Lightly grease a baking tray and place the rounds on it so they are almost touching. Brush the tops lightly with the extra milk and bake on the middle shelf for 10 - 12 minutes, or until cooked and golden brown.
4. Meanwhile, chop the artichokes in a food processor until smooth. Add the cream and process quickly until combined. Do not overprocess or the mixture may curdle. Season with salt and pepper, to taste.
5. To assemble, split the scones horizontally in half, top each half with artichoke cream, then torn and folded pieces of mortadella. Sprinkle with pistachio nuts.
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