Heat oven to 420 (215C) and line a baking or cookie tray with parchment paper.
In a mixing bowl sift the flour, baking powder and salt, then stir in the dried herbs.
Add the olive oil and mix in until crumb-like.
Stir in the milk to make a stiff dough.
Lightly flour a board or bench and roll the dough out into a rectangle about 12 x 10 inches (30 x 25cm).
Spread the pesto over the dough leaving about the width of a finger on one of the lengths. Sprinkle over the grated cheese.
Brush the finger width gap with milk and roll the scone up like a swiss roll
Slice into 8 even pieces and place on the baking tray cut-side down
Bake for around 10 minutes then take out of oven, brush over the scones with the remaining milk and return to the oven for 4 minutes.