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 first tasted these on holiday in the Alps, where they were served with glasses of chilled Champagne. The biscuits were just the most perfect, salty, savoury contrast to the light fruity flavour of the wine.