HAM & CHEESE SCONES WITH PEA SOUP
This is undoubtedly the most awesome scone recipe out there. The cheese and buttermilk work together to make a scone that is super tasty and tender. They freeze like a dream and even a blat in the microwave won’t render them dry or dull. This time I used up some leftover ham and threw in lots of chopped fresh herbs from the garden after giving a major chop to my herby version of the day of the triffids. Honestly you could add in anything you have on hand that sounds like it would be mates with a cheese scone. Try chopped olives, feta, sundried tomatoes or cramelised onions. Or use up leftovers such as chopped up cold cuts, leftover roast vegetables, a dollop of chutney. Basically just go for it and I promise they will be damn good.
For the soup I made some ham stock with the leftover ham bone but any well flavoured chicken or vege stock works. I just wanted to try a super simple pea soup – no fuss and glowing green!
- 500g grated tasty (sharp cheddar) cheese
- 600mL buttermilk
- 600g self-raising flour
- 1 tsp salt
- pinch of cayenne pepper
- 1 cup chopped ham
- 1 cup hopped herbs
- 1 small onion
- 1/4 cup olive oil
- 750g baby peas (fresh or frozen)
- 1.5L good quality stock (ham, chicken or vegetable)
- 3/4 cup fresh mint leaves
- Salt and white pepper to season
- Creme fraiche and olive oil to serve
- 1. Preheat oven to 180ºC
- 2. In a large bowl, thoroughly mix together the cheese, buttermilk, salt and cayenne pepper.
- 3. Sift in the flour and fold in, but don't over mix or they will not be fluffy.
- 4. Gently fold through the ham and herbs (or any other delicious additions).
- 5. Spoon onto a baking sheet lined with baking paper (parchment) into 12 even sized mounds.
- 6. Bake for 15-20 minutes or until golden.
- 1. Peel and dice the onion.
- 2. Heat oil in a large saucepan over a medium heat.
- 3. Saute onion until soft.
- 4. Add peas and stock and bring to a gently simmer for 3-4min.
- 5. Add mint leaves.
- 6. Puree the soup till very smooth then season to taste.