Broccoli soup with cheese scones recipe
 1 garlic clove, chopped300ml/10½fl oz chicken stock1 tbsp fresh chopped chives 1 broccoli head, broken up into florets50ml/2fl oz double cream1 tbsp extra virgin olive oil, to serve 1 garlic clove, chopped 300ml/10½fl oz chicken stock 1 tbsp fresh chopped chives 1 broccoli head, broken up into florets 50ml/2fl oz double cream 1 tbsp extra virgin olive oil, to serve 100g/3½oz butter, diced200g/7oz self-raising flour1 free-range eggsalt and freshly ground black pepper25-50ml/1-2fl oz milk55g/2oz mature cheddar, grated 100g/3½oz butter, diced 200g/7oz self-raising flour 1 free-range egg salt and freshly ground black pepper 25-50ml/1-2fl oz milk 55g/2oz mature cheddar, grated Method Preheat the oven to 200C/400F/Gas 6.For the soup, place all of the ingredients, except the oil into a saucepan over a medium heat. Bring to the boil and reduce the heat to simmer for ten minutes, or until the broccoli is soft. Blend with a hand blender until smooth.Meanwhile, for the scones, place the butter and flour into a food processor. Blend until the mixture has the texture of fine breadcrumbs.Add the egg and salt and freshly ground black pepper and blend to combine. Continue to blend, gradually adding the milk, to make a soft, but not sticky, dough.Shape the dough into rounds with floured hands and place onto a baking sheet. Sprinkle over the cheddar and place in the oven to bake for ten minutes, or until risen and golden.To serve, ladle the soup into a bowl and drizzle over the oil and serve with a cheese scone. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the soup, place all of the ingredients, except the oil into a saucepan over a medium heat. Bring to the boil and reduce the heat to simmer for ten minutes, or until the broccoli is soft. Blend with a hand blender until smooth. For the soup, place all of the ingredients, except the oil into a saucepan over a medium heat. Bring to the boil and reduce the heat to simmer for ten minutes, or until the broccoli is soft. Blend with a hand blender until smooth. Meanwhile, for the scones, place the butter and flour into a food processor. Blend until the mixture has the texture of fine breadcrumbs. Meanwhile, for the scones, place the butter and flour into a food processor. Blend until the mixture has the texture of fine breadcrumbs. Add the egg and salt and freshly ground black pepper and blend to combine. Continue to blend, gradually adding the milk, to make a soft, but not sticky, dough. Add the egg and salt and freshly ground black pepper and blend to combine. Continue to blend, gradually adding the milk, to make a soft, but not sticky, dough. Shape the dough into rounds with floured hands and place onto a baking sheet. Sprinkle over the cheddar and place in the oven to bake for ten minutes, or until risen and golden. Shape the dough into rounds with floured hands and place onto a baking sheet. Sprinkle over the cheddar and place in the oven to bake for ten minutes, or until risen and golden. To serve, ladle the soup into a bowl and drizzle over the oil and serve with a cheese scone. To serve, ladle the soup into a bowl and drizzle over the oil and serve with a cheese scone.