
These cheese scones are perfect with a hot bowl of soup. We ate ours with homemade pumpkin soup and it was delicious. They have a pinch of cayenne pepper in them which gives the scones a lovely flavour. The recipe is from The Australian Women's Weekly Easy Baking cookbook.
You will need: 1 1/2 cups self-raising flour (I used wholemeal), 50g butter, 1/3 cup coarsely grated cheddar cheese, 1/3 cup coarsely grated parmesan cheese, cayenne pepper and 3/4 cup buttermilk.
You will need: 1 1/2 cups self-raising flour (I used wholemeal), 50g butter, 1/3 cup coarsely grated cheddar cheese, 1/3 cup coarsely grated parmesan cheese, cayenne pepper and 3/4 cup buttermilk.

Sift the flour into a large bowl.

Rub in the chopped butter.

Stir in the cheddar cheese,
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