Dunking delicious savoury scones into this comforting creamy, garlicky soup is just what the doctor ordered.
- Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper.
- Combine the flour, salt and pepper in a bowl. Add milk, cream and half the cheddar. Mix until a soft dough forms. Turn onto a lightly floured surface. Shape into a 2cm-thick, 18cm square.
- Combine bacon, shallot, half the cumin seeds and remaining cheddar in a bowl. Press onto the dough. Cut into 16 squares. Place on the lined trays. Bake for 12 minutes or until golden.
- Meanwhile, heat the oil in a saucepan over medium-high heat. Add the, zucchini and garlic and remaining cumin seeds. Season with salt and pepper. Cook, stirring, for 5 minutes.
- Add the flour and cook, stirring, for 5 minutes until the zucchini is very soft. Add the stock and bring to the boil. Reduce heat to medium and simmer for 10 minutes.
- Stir in the extra cream. Serve with the warm scones.
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