1tblsp chopped fresh herbs (such as rosemary, thyme, sage, parsley or chives)
400ml buttermilk or sour milk (add 3 generous tbsp natural yoghurt or juice from ½ lemon to 400ml/14 fl oz fresh milk)
75g cheddar or gruyere cheese
Preheat the oven to 250°C (475°F/Gas 9).
Sieve the dry ingredients into a bowl, then mix in the chopped herbs. Make a well in the centre. Pour in all the milk at once. Using one hand, with your fingers outstretched like a claw, stir in a full circular movement from the centre to the outside of the bowl. The dough should be softish, though not too wet and sticky.
When the dough comes together, turn it out onto a well-floured round or square shapes about the size of a scone, then place on a floured baking tray. Generously sprinkle each soda bread scone with the grated cheese.
Place the tray in the oven. Cook for 10-20 minutes (depending on size) until golden and sounding hollow when tapped on the bottom. Turn the oven down to 200°C (400°F/Gas 6) after 10 minutes if they are already golden.
Top Tip: As well as using up leftover herbs and cheese, pieces of leftover bacon would be lovely stirred into the scone dough.