We're big soup eaters during autumn and winter here at Struan Farm. But it's always good to have some warm, freshly baked cheese scones with soup, isn't it?
Plus I love having an excuse to dig out my vintage "scone" case, found on a trip to Nelson. It's hand embroidered, and is lined with an old cloth flour bag.
Recipe is from Sophie Gray's "Fill the Tins," and couldn't be easier, using self-raising flour, grated cheese and milk.
The only problem I have with these is keeping an eye on John's deployment of the butter!
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