I came home late earlier this week. No time to really cook. So I pulled out a couple of jars of summer soup and made savoury scones (biscuits to the Americans) to go with it.

But I didn’t want plain scones…

These are what I threw together, and they were divine.

1 cup all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
60 g butter (about 4 Tbs)
1/2 cup chopped parsley
1/4 cup chopped dill
1 cup grated cheddar cheese
2 small leeks (about 1/2 cup), finely chopped
3/4 cup milk

Combine flours, baking powder and salt in a large bowl. Cut butter in until it’s the consistency of coarse meal. Mix in the herbs, cheese, and leek. Stir in the milk. On a well-floured board, knead the dough gently 4 or 5 times, then roll out to 1.5 cm (5/8 inch) thickness. Cut into squares or use a biscuit cutter.

Bake on an ungreased sheet 15 minutes at 200ºC (400ºF).