Buttermilk Cheese and Chive Scones (perfect with warm comforting soup). I'm convinced cheese scones were invented to use up the last remnants of some wonderful cheese – in this case, Cheshire. When you're down to the last bit, that is the time to make these meltingly light, squidgy cheese scones. Serve them for tea on Sunday, warm from the oven and spread with butter.
I love large scones with clotted cream and jam. But for a tea time with a selection of cakes and sandwiches I prefer smaller scones which are daintier to eat. Equipment and preparation: you will need two lightly-greased baking trays and a 4cm/1½in round pastry cutter.