Beetroot soup with mini chive scones

1 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 8 minutes or until softened. Add stock, 2 cups water, beetroot, mustard, thyme and pear to pan. Bring to the boil, then reduce heat to low and simmer, covered, for 50 minutes or until veg is very tender.

2 Meanwhile, to make mini chive scones, preheat oven to 200°C. Line a large baking tray with baking paper. Combine both flours in a large mixing bowl and, using clean hands, rub spread into flour until mixture resembles breadcrumbs. Make a well in centre, then pour in milk. Add chives and dried mixed herbs. Using a flat-bladed knife, stir well until mixture almost comes together.

3 Turn dough out onto a lightly floured surface and knead for 5 minutes. Roll out until 3cm thick. Using a 3.5cm round pastry cutter, cut out scones. Press together leftover dough and re-roll to make 20 scones in total. Place rounds on prepared tray, sprinkle with cheese and bake for 12 minutes or until just golden and hollow when tapped on top.

4 Using a stick blender, puree soup until smooth and combined. Season with freshly ground black pepper. Divide soup among four bowls. Top with yoghurt and chives, then serve with scones.