These supremely chunky flavour-packed scones turn a simple soup into a feast. Play around with the cheese you use, ideally pairing something tangy like feta with a stretchy cheese like mozzarella or edam – use the vegetarian or vegan versions if you prefer. They freeze well once baked so keep a few stashed away for easy cook nights.
2 red onions, peeled and chopped
3 sticks celery, chopped into 1cm pieces
50g olive oil
1 tsp salt
1 egg, 60g
30g pomegranate molasses
2 tsp ground cumin
1 tsp ground ginger
1 tsp ground paprika
200g feta, drained and chopped
200g mozzarella, drained and chopped
300g white bread flour, plus extra for shaping
3 tsp baking powder
beaten egg, sesame seeds and ground sumac to finish
1. Line two baking trays with non-stick paper and preheat the oven to 240C (220C fan-forced).
2. Put the onions, celery, oil and salt in a saucepan with a splash of water, bring to the boil then reduce the heat and cook for 5 minutes until the water has evaporated and the vegetables are sizzling. Remove from the heat and leave to cool.
3. Meanwhile, in a mixing bowl, beat together the egg, milk, yoghurt and pomegranate molasses until smooth then mix in the spices followed by the feta and mozzarella. Then stir in the cooled vegetable mix.
4. Sift together the flour and baking powder, add to the mixing bowl and mix to a soft sticky dough as gently as you can to keep the cheese intact without crumbling. Flour the worktop and pat the dough into a 4 centimetre thick round.
5. Cut the dough into wedge-shaped segments then place these on the prepared trays, allowing room for spreading.
6. Brush the tops with beaten egg, sprinkle with sesame seeds and ground sumac, then bake for 20-25 minutes until a rich golden brown.
Serve with my garlic, sweet potato and chickpea soup.