Nink any butchers round your way? We get trays of 30 eggs delivered from ours with the meat. (and somehow we now are going through all 30 every week, when previously we would struggle to get through a dozen between weekly shops!)
Cheese scone recipe by popular demand - these my friend Muffy's scones (@marthadelacey on instagram, follow her and sign up for her baking class called @themuffkitchen) She calls them Trashscuffins because they are not nice neat scones, they're craggy and shaggy and kind of like rock cake meets scone but they're super adaptable. You can make them sweet by leaving out the cheese and the spices, and add anything you like to them - I made blueberry lemon scones yesterday by adding 2Tbsp sugar, 1 cup frozen berries and the zest of a lemon for example.
Anyway, without further ado:
250g plain white flour (or self-raising, in which case leave out the leavening agents)
90g butter in small chunks (I have done cold cubed, rubbed in and very soft little glops not rubbed in - both worked)
150g old runny starter from your trashpot
1.5tsp baking powder
1.5tsp bicarb
1 heaped tsp mustard powder
1tsp smoked or regular paprika
1tsp cayenne
1.5tsp salt
1 egg
100ml milk (I only had double cream, it worked fine)
2 chopped spring onions or chives or dill
170g grated strong hard cheese (next time I might cube, rather than grate, so I get pockets of melted cheese!)
Instructions - mix everything until it just comes together in a sticky dough with no more big lumps of dry flour or bicarb, let dough rest 20 mins. Scoop out balls of dough (with wet hands or two wet spoons), brush with egg and top with more cheese, and bake at least 1 inch apart on a lined tray at 220c fan for 13-14 mins.