Let's have a savoury scone with that. . .

 Cold wet Friday, and I'm tapping away on transcriptions here in the tiny office at home. Come 10am what is better to do that to roll out the basin, turn on the oven, and make some of those savoury scones Cathy and I enjoy on our morning teas up at Riverhead.

This recipe I made up with the base from the Edmonds book. Three cups of flour (one of mine was wholemeal), 3 heaped tsps baking powder, half cup cream, salt, sprinkle of dill/rosemary, pepper, cup of grated cheese, some parmesan, chopped up gerkins/dried tomatoes/leek. Came out really well.