Cheese & Spring Onion Scones

As I've already mentioned (in my last post) right now is one of my favourite seasons ever - Soup Season! Cold days and steaming hot bowls of homely, filling and nourishing soup go hand and hand but when you really want to turn a piping hot bowl of soup into a meal, you can't beat a little something on the side! For me it's almost a necessity to have something to dip into my soup and favourites include things as simple as some thickly sliced fresh bread slathered with butter, an oozing Cheese Toastie or these Cheese and Spring Onion Scones. They are so easy to make and don't take long at all and really are the perfect accompaniment to a hot bowl of soup on a crisp Autumn day. They are also great on their own and would make a perfect accompaniment to an Afternoon Tea Party, Picnic or light lunch, filled with some good mature cheddar, chutney of your choice and some rocket. Either way they won't last long!

450g all-purpose flour, plus extra for dusting

1 tbsp baking powder

½ tsp salt

150g cold butter, cut into cubes

1 tsp chilli flakes (optional)

4-6 spring onions (depending on how big they are), finely sliced

150g strong cheddar cheese, grated

150-175ml milk, plus extra for brushing

Preheat the oven to 400F/ 200C and lightly dust a baking tray with some flour then set aside.

Mix the flour, baking powder and salt in a large bowl then add the cubes of cold butter. Using your finger tips gently rub the butter into the flour until you have coarse crumbs. Stir in half of the chilli flakes (if using), the spring onions and 100g of the cheese. Mix it all together then gradually add 150ml of milk until you have a soft dough. If you need to add the remaining little bit of milk.

Dust a large chopping board or other work surface with flour and turn the scone mixture out onto the surface. Knead the mixture together gently until it just comes together then roll out (or you can gently press it out with the palm of your hand) until it is a thickness of roughly 2.5cm. Using a 6cm (2 ½ inch) round pastry cutter cut out the scones until you have 12 (just re-roll the trimmings until you have 12).

Place the scones on the prepared baking tray and brush each one with a little milk. Sprinkle over a touch of the remaining chilli and the last 50g of cheese then bake in the preheated oven for 12-18 minutes* until golden.

Once ready transfer to a wire rack and leave to cool slightly before splitting and filling as you like (see above) or simply slathering with butter and dipping into a hot bowl of soup!

*The time needed will vary on your oven and where you live but for me it takes longer. Start checking after 12 minutes and go from there until they are raised, golden and covered in melted cheese!

Smoked Salmon on Spring Onion Pancakes

Not quite a traditional blini, but these mini pancakes are just as delicious and are easy and fast to make using ingredients you are likely to have at home. If you like you can make them in advance and then top with the smoked salmon, creme fraiche and dill just before serving.

Makes approx. 36 pancakes

For the pancakes:

100g plain or all-purpose flour

½ tsp salt

½ tsp baking powder

150ml milk

1 egg, separated

25g/ 1oz butter, melted

2-3 spring onions, finely sliced

2 tsp fresh dill, finely chopped

Salt & pepper

To serve:

Smoked salmon

Good spritz of fresh lemon

Fresh dill

Creme fraiche

Freshly ground black pepper

Put the flour, salt and baking powder into a large bowl and mix. Add the milk, egg yolk and whisk well then add the melted butter along with the spring onions, dill, salt and pepper. Whisk the egg white until you have stiff peaks then gently fold into the pancake batter until evenly combined. Heat a flat griddle or frying pan and drop tablespoons of the pancake batter. Cook until bubbles start to appear on the top of the pancakes then flip over and cook until golden. Remove and set aside on a wire rack and repeat until all of the batter is used.

To serve the pancakes top with a small spoonful of creme fraiche. Spritz the smoked salmon with the lemon juice and a grinding of black pepper then add a small slice of salmon on top of the creme fraiche and finish with a small sprig of dill.