For the soup:
Soften the butter in the oil. Add the onions, season with salt and pepper and gently cook without browning for approx 10 mins. Add the potato cubes and chicken stock, bring to the boil and simmer for 15 mins or until the potatoes are cooked. Add the broccoli and cook for 5 mins). Add the cheddar and puree the soup. The heat of the soup will melt the cheese as you puree it. Check the seasoning and adjust if required.
For the scones:
Preheat the oven to 230 degrees. Sieve the dry ingredients. Make a well in the centre, pour most of the milk in at once using one hand mix the flour from the sides of the bowl, add more milk if required (the trick with light fluffy scones is to work the dough as LITTLE as possible). The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well flowered work surface. Clean and dry your hands at this point. Tidy it up and flip over gently. Gently pat the dough to approx 1 ½ inches depth and cut into scones using cutters or a knife. Brush the top of each scone with egg wash and then dip into the grated cheddar cheese and cook of approx 20 mins.
Just before your scones are ready to come out of the oven, reheat your soup. Ladle into a warm soup bowl and top with a dollop of Greek style yoghurt and toasted almonds, accompany with your freshly baked scones and enjoy.
This recipe is brough to you by Cathedral City Cheddar