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Soup with savoury scones

Soup with savoury scones


Freshly baked scones are hard to beat

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2206kj 527kcal
  • Fat
    High 34%
  • Saturates
    High 66%
  • Sugar
    Low 34%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 100g Co-op self raising flour
  • 25g Co-op unsalted butter, chilled
  • 1/2 tsp dried chives
  • 50g Co-op Irresistible Somerset vintage Cheddar, grated
  • 60ml Co-op semi-skimmed milk, plus extra for glazing
  • 600g tub Co-op chilled minestrone soup


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a baking tray with greaseproof paper
  3. In a bowl, rub the flour and butter together until it resembles breadcrumbs
  4. Add the chives and 30g of the cheese and season with black pepper
  5. Stir in the milk until it forms a soft dough, then roll out into a rectangle about 2cm thick
  6. Cut into 4 equal pieces and place on the baking tray
  7. Brush the top of each scone with milk, sprinkle with the remaining cheese and bake for 15 mins
  8. Meanwhile, heat the soup according to the pack instructions
  9. Serve in 2 bowls with 2 scones each on the side

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