2. Cheese Scones

My friend and colleague, Stephen Jardine, always says of a cheese scone: ‘It’s just plain wrong!’ He simply doesn’t get them. His assertion is that a scone should be served with butter and jam and is an inherently sweet thing. Even when I suggest serving a buttered cheese scone with soup in winter or a salad in summer, he winces. I could not disagree more about the merits of a freshly-baked cheese scone.

The variations on this basic recipe are endless. Add some fine