Photographer: Kate
Makes 12

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!


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.