Cheese scones

A series of perfect autumn days here in the Sounds … mild, calm, sunny. Days that demand lunch on the lawn behind the hedge, and appropriate food. Pumpkin soup and cheese scones fit the bill. And the most fantastically light scones, thanks to this recipe, courtesy of Richard Till of Kiwi Kitchen fame … Marg’s cheese scones, he calls them, and adds that they’re “the stuff of legends”. Quite right, too. Thanks, Marg.


4 ½ cups flour

4 tspn cream of tartar

2 tspn baking soda

2 cups grated tasty cheese

300 ml cream

330 ml can lemonade


Preheat oven to 220 C. Sift dry ingredients together. Stir in grated cheese (remembering that how tightly you pack the cups depends on how cheese-y you like your scones). Pour in cream & lemonade, and just combine. Pat out into a rectangle and cut into smaller squares. Bake for 20 minutes, or till golden.


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