Ingredients
Method
1.Place the water in large saucepan with lamb and barley, bring to a boil. Reduce heat, simmer, covered, 1 hour, skimming fat from surface occasionally. Add onion, carrot and leek, simmer, covered, about 30 minutes or until carrot is tender.
2.Remove lamb from pan. When cool enough to handle, remove and discard bones, shred lamb coarsely.
3.Return lamb to soup with cabbage and peas,cook, uncovered, about 10 minutes or until cabbage is just tender
4.Meanwhile, make cheese scones. Preheat oven to 220°C (200°C fan-forced). Lightly grease and flour 8cm x 26cm bar pan. Combine flour, cayenne pepper, parmesan and cheddar cheese in medium bowl, pour in enough cup milk, stir until mixture forms a sticky dough. Gently knead dough on floured surface until smooth, use hand to flatten dough to 2cm-thickness.
5.Using 4.5cm cutter, cut rounds from dough, place rounds, slightly touching, in pan. Brush scones with a little milk then sprinkle with cheddar cheese. Bake about 20 minutes
6.Serve bowls of soup sprinkled with parsley, and accompanied with scones.
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