Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 P.M.

I love soup and rely heavily on it for my Winter lunches!  Easy standby, too, for family weekend meals before or after after sporting activities  To make it a more substantial, I suggest you serve these delicious Savoury Scone Wedges with the soup!

Makes 8


2 cups SR flour
Little salt & pepper
2 T-3 TB chopped fresh mixed herbs (such as parsley, thyme, basil, oregano,
1 TB butter  
3/4 cup milk (approx.)
4 TB grated tasty cheese (optional)


Sift the flour into a bowl, add the salt & pepper and chopped herbs. LIGHTLY run in the butter. Make a well in the mixture and pour in the milk.  Using a knife or spatula, lightly mix the dough.  (I can't emphasise strongly enough that you MUST do everything with scone making using a light touch!)

Turn onto a lightly floured board, shape into a round and pat down to about 2.5 cm thickness.  (Remember, handle the dough as little as possible and always with that light touch!)

Place gently onto a lightly floured baking tray and, using a sharp knife, slice to create 4 wedges but do not separate.  Sprinkle on the grated cheese,if using.

Place into a preheated 250oC oven and cook for 10-12 minutes or until scones have risen and cheese has melted.  Wrap in a tea towel until ready to serve and then break into 8 wedges!

(I think I might have to go and make a batch myself to have with my soup lunch!)