Soup scones (with not a suspicion of France!)

[jim]

We were making sad vegetable soup. You know the one, the outer skins of the onions are slimy, the carrots and celery are approximating brewers droop and the mushrooms have gone wrinkly, so the only thing left to do with them is soup. It was then that we discovered we were out of bread. Well, soda bread is quicker than rising yeast but, even so, it takes half to three quarters of an hour and we were hungry then! Quickest solution? Scones! But with an extra ........

Makes 8 to 12

Put the oven on to mk 6 200C
8 oz flour (I used half and half plain and wholemeal)
3 tspns baking powder
2 oz marge/butter
4 oz strong cheddar (grated)
2 tspns mustard seed
Big pinch dried herbs
2 of the Apache chillis (including seeds!) we grew last summer, cut small and ground to dust in the pestle & mortar
Milk to mix (amount depends on the flour)

Sieve the flour and baking powder into a bowl. Add mustard, herbs and chilli dust. Mix well. Add cheese and fat, rub in to form breadcrumb texture. Mix in enough milk to get a soft, dryish dough.
Roll out to approx half inch thick and cut with a pastry cutter or glass.
Sprinkle flour over a baking tray, place scones on, giving each scone room to rise & spread. Bake in hot oven for 10 minutes or so until the sides of the scones are firm to the touch.

The heat builds up slowly in the mouth and really enhances the flavour of the soup.

Love and Peace
Jim

[Odsox]

Thanks for that ... we are having cheats cassoulet tonight and I was going to make soda bread to go with it.
Now I think I will give your recipe a go, it sounds a lot yummier.

[jim]

French influence from my brother. He has just told me that he substituted garlic Boursin for the marge and got a whole new perspective on it. Should I buy Boursin and try it or stick to principles and wait until I visit him to enjoy them?

Love and Peace
Jim

[Rosendula]

I made something up that's incredibly easy. I haven't a clue what they are, so I call them Yoghurt Muffins, as they have a texture a bit like muffins
I got some self-raising flour and mixed it with a pinch of salt and enough yoghurt to make a dough. I then kneaded it a bit, then flattened it with my hand, cut it into shapes and stuck it in the oven on about gas 5 I think. They really go down well when we've run out of bread and are waiting for the next batch to prove.

[jim]

Dear Rosendula,

Sounds a bit like Na'an. Do they look and taste like it?

Love and Peace
Jim