And so it came to pass in dying chill days of October that the idea of soup for lunch started to grow in its appeal and so it was that a pair of Thermos was bought. And then Blogger D did make a rather tasty spinach and rosemary soup. And it had been recommended even on the Waitrose website that a fine accompaniment to said soup would be cheese scones. And thus it occurred that said scones were made that very eventide and it was seen that they were good. And the bells did ring out with joy.
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Skill level: easy
- self-raising flour – 225g
- baking powder – 2 tbsp
- salt – pinch o’
- black pepper – to taste
- butter – 25g – chopped into small pieces
- Cheddar or cheese of similar hardness – 50g – grated
- water – 150ml
Pre-heat the oven to gas mark 7 (220C). Sift the flour, baking powder and salt into a mixing bowl. Add the pieces of butter and rub into the butter until a breadcrumb-like consistency is reached. Stir in the cheese. Add pepper to taste.
Make a well in the flour mixture, add the water and stir until you have a soft dough. Knead on a floured surface to smooth it out. Roll the dough to a thickness of 1cm. Then cut using a 5cm round cutter and arrange on a greased baking sheet. You should have about 12-16 of the blighters. Brush them with milk or water and place in the oven. Once well risen and golden brown, remove from oven and eat, or store to take to work the next day as an accompaniment to your soup.
Verdict: All puffed up and light with a cheesey note and a peppery background.
Drink: Spinach and rosemary soup.
Entertainment: The Guardian website and the sundry notes of praise emanating from my colleagues’ mouths (they were given scones to taste).