5th January 2017


By Kate Photography by Kate

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, sun-dried tomatoes or caramelised 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!


Makes 12
  • Scones
  • 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
  • Soup
  • 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


        • Scones
        • 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.
        • Soup
        • 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.

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