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!