Cheese Scone Bread

SERVES 8 PREP 20 minutes COOKING 40 minutes

200 g butter, grated, plus extra

50 g for greasing

4 cups (600 g) self-raising flour

2 cups (300 g) plain flour

200 g grated Cheddar cheese

1 bunch spring onions, thinly sliced

1 bunch parsley, finely chopped

1 tsp baking powder

½ tsp white pepper

1 tsp salt flakes

2 cups (500 ml) buttermilk,

plus 2 tbsp extra

200 ml soda water

2 tbsp caramelised onion relish

2 tbsp Parmesan, finely grated

butter and rosemary to serve

Preheat oven to 210°C fan-forced. Grease the lid of an Ironclad Old Dutch pan with extra butter.

Combine butter, flours, cheese, spring onion, parsley, baking powder, white pepper and salt in a large bowl. Use fingertips to rub together slightly. Add buttermilk, soda water and caramelised onion relish and use a knife to cut through mixture and combine. Add more milk if you think it needs it. Transfer to a lightly floured work surface and knead briefly to form into a ball. Add to the greased lid and brush with extra buttermilk. Scatter with Parmesan and cook, covering with foil halfway if it gets too dark, for 40 minutes or until cooked through and golden. Serve warm with lashings of butter and rosemary.