I've mentioned before that I love a good soup. And my monkeys do too. Except Monkey Man. To him food is fuel, but soup is not fuel enough. He won't complain if I dish it up mind you - I just know he's not that happy. Despite this, I've been serving up a bowl of soup for the family twice a week this winter. Mostly, because I know littlest monkey will eat it. He's such a fussy thing. In a meal he'll pick off all the green veggies no matter how small I cut them. Actually, he'll pick off the red, yellow and white veggies too. But soup he'll eat if it's blended and served with bread. My rule is he has to dip each mouthful of bread into the soup. And if he wants more bread he has to eat three big mouthfuls of the soup on its own before he gets it. Nothing like making a whole bunch of rules at mealtime for an enjoyable dining experience!
Anyway, I'm soup crazy at the moment. And I do like to make my Monkey Man happy too so I've been trying to cook bread with it to make a more substantial meal. All the monkeys make yum-yum noises when it's bread hot from the oven for dinner. Lately though, I've been too busy or disorganised to make bread as well as soup. But I've come up with an alternative. The savoury scone. A savoury scone only takes a few minutes to make and a few minutes to cook. It requires no sitting about waiting for a rise and it tastes delicious with bread. Now I'm no scone-maker. I've never even made real scones before but I've googled about and experimented with the savoury scone and come up with something that's easy, tastes good and is made from stuff you've already got - there's no way I'm heading to the shop for a tub of cream that I'll only use a tablespoon of. This scone is made with whatever herbs take your fancy from the garden and whatever cheese you have in the fridge. It's cooked like a big loaf of bread not cut into individual scone bits. A guaranteed winner with soup. Here 'tis.
• 2 cups self raising flour
• 1 tablespoon butter
• 1 tsp salt
• 1 cup milk
• handful of herbs finely chopped
• 1 cup grated cheese
Mix the flour and salt together with the butter using your fingers to make a crumbly mixture. Combine with the herbs and cheese. Add the milk to make a soft sticky dough. Knead it for a teeny bit. Put some baking paper on a tray and flatten the dough onto it. Squish it until it's about 2 1/2 cm thick. Using a knife make indents in the dough where you'll cut it when cooked. (This step isn't necessary but it makes it easier at the table and looks nicer I reckon). Brush the dough with a little extra milk. Cook in a moderate oven for approx 25 minutes or until cooked through the middle.