Melt 60 g of the butter in a frying pan. Add the mushrooms, sherry and chopped parsley and cook over medium heat for 10–15 minutes, or until the mushrooms are soft and all the liquid has evaporated. Remove from the heat, season to taste with salt and pepper and leave to cool.
Using a 5 cm plain round cutter, stamp out 20 rounds from the ham and set aside. Finely chop the remaining ham, including the trimmings, and stir into the mushrooms.
Cut the scones in half horizontally. Spread each half lightly with some of the remaining butter, place a round of ham on each and spoon on the mushroom mixture.
Garnish the mushroom and ham scones with sprigs of parsley and arrange attractively on a serving dish.