savoury scones

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Chicken soup

olive oil

onions,chopped

carrots,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

frozen peas

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

An easy recipe with tips on how to make the fluffiest, high-rise light cheese scones for teatime

Fluffy Cheese Scones

250 g (9 ounces) Plain (all-purpose) flour (T55)

tsp Bicarbonate of soda

salt & pepper

g (2 ounces) Butter, unsalted ((at room temperature))

100 g (3.5 ounces) Cheese, finely grated ((Cheddar, French Comté, Mimolette)*)

Rosemary,

egg (@60 grams)

ml (3.5fl oz) Milk ((whole

tbsp milk

tsp sesame or poppy seeds ((optional))

Heat oven to 220°C/425°F/Gas 7/200°C fan. Line a baking tray with parchment paper or a silicone mat.

Mix together the flour, baking powder/soda, salt, pepper, and rosemary in a large bowl.  Either rub in the butter using your fingers but if you have a mixer, this is even better.  Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky dough. If you find it&#x27;s too dry, add a little bit more milk.

Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie  cutter (6cm/2.5&quot;), cut out medium-sized rounds. Alternatively, to save time or if you don&#x27;t have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.

Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).

Bake for 10-15 minutes until golden brown.

Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon

Seedy scones with smoked salmon

self-raising flour,

½ tsp baking powder

cold butter, chopped

milk

tsp sesame seeds

poppy seeds

egg, beaten

soft cheese

spring onion, finely sliced

chives

smoked salmon

capers and dill fronds, to serve (optional)

Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.

Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.

Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.

A delicious savoury scone with Italian flavours, but just as easy to make as classic cheese scones.

Roasted Pepper, Salami &amp; Cheese Scones

450 g self raising flour (plus extra for rolling out)

level tsp baking powder

salt

¼ tsp black pepper

butter

g Parmesan cheese, grated

red pepper

yellow pepper

salami

sun-dried tomatoes

basil leaves (roughly chopped)

220-250 ml milk, yogurt, buttermilk

Preheat your oven to 200C/180C Fan/Gas 6.Grease or line a large baking tray.

Sift the flour, baking powder, salt, and pepper into a large mixing bowl.

Either dice the butter or grate it into the bowl (dipping the butter in flour now and then will stop it sticking).Using your fingertips, rub the butter into the flour.

Add to the bowl 100g of the Cheddar cheese, all the Parmesan, the chopped peppers, salami, sun-dried tomatoes, and basil.Mix everything together well: using your hands is the best way to break up any clumps of ingredients that may be sticking together.

Stir in approximately 220ml of the milk or other liquid and bring together into a soft dough. Add more liquid if needed but don&#039;t make the dough too wet.

Lightly knead the dough into a ball on a floured surface.Dust a rolling pin with flour and roll out the dough 2-3 cm thick.Use a cutter to stamp out scones, transferring them to the baking tray.Gather together the scraps and cut out more scones until all the dough is used up.Using a 7cm cutter will make approximately 12 scones if you rolled the dough 2cm thick.

Brush a little of the remaining milk, yogurt or buttermilk over the tops of the scones, then sprinkle with the remaining 30g of grated Cheddar cheese.

Place in the pre-heated oven and bake until risen and golden (12-15 min).Transfer to a wire rack to cool a little.

Serve slightly warm, split and spread with butter.Also good filled with more cheese, or cheese and salami, and reheated until the cheese melts.If not using straight away, cool completely before storing in an airtight container.Reheat in a low oven or microwave.Use within 2 days or freeze on the day of making.

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Chicken soup

Fluffy Cheese Scones

Seedy scones with smoked salmon

Roasted Pepper, Salami & Cheese...

Top 4 savoury scones recipes from across the web

The most viewed savoury scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken soup

Fluffy Cheese Scones

Seedy scones with smoked salmon

Roasted Pepper, Salami &amp; Cheese...

The most viewed savoury scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Roasted Pepper, Salami & Cheese...