Ingredients
- 1 tablespoon extra virgin olive oil
- 350 g lean boneless lamb, cut into 2 cm dice
- 1 onion, chopped
- 2 carrots, cut into 1 cm dice
- 250 g turnips, cut into 1 cm dice
- 250 g swede, cut into 1 cm dice
- ½ cup (110 g) pearl barley
- 1.25 litres chicken stock, preferably homemade
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ⅔ cup (100 g) frozen peas
- salt
- pepper
- 1⅔ cups (250 g) plain flour
- 1 tablespoon baking powder
- 3 tablespoons (60 g) butter
- ¼ cup (15 g) chopped fresh parsley
- ¼ cup (15 g) snipped fresh chives
- 1 tablespoon finely chopped fresh rosemary
- 150 ml low–fat milk
Preparation
- Heat the oil in a large saucepan and fry the lamb over a high heat for about 5 minutes or until browned, stirring often.
- Use a slotted spoon to transfer the lamb to a plate.
- Add the onion, carrots, turnips and swede to the pan.
- Stir well and cook for 2–3 minutes.
- Return the lamb to the pan and stir in the barley, stock, rosemary and thyme with seasoning to taste.
- Heat until simmering, then reduce the heat and cover the pan.
- Simmer gently for 40 minutes.
- Meanwhile, make the scones.
- Preheat the oven to 230°C and grease a baking tray.
- Sift the flour and baking powder into a bowl.
- With your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the herbs, then make a well in the middle and pour in all but about 1 tablespoon of the milk.
- Gradually mix the dry ingredients into the milk to make a fairly soft dough.
- Turn the scone dough out onto a well–floured surface.
- Dust your hands with a little flour, then lightly pat and knead the dough into a smooth ball.
- Flatten the dough and roll it out into a round about 2.
- 5 cm thick and 13 cm across.
- Place the dough round on the baking tray and use a large sharp knife to cut it into 8 wedges, leaving them in place.
- Wipe the knife with a damp cloth between cuts to prevent the dough from sticking to it.
- Brush with the reserved milk and bake for 10–15 minutes or until well risen and deep golden brown on top.
- Slide the scone round onto a wire rack to cool.
- Add the peas to the soup and simmer for a further 10 minutes.
- Taste for seasoning, then ladle the soup into large bowls and serve with the scones.
- If you like, wrap the scone round in a clean tea towel and take it to the table on a large board.
- Break it into wedges to serve.