Wednesday, 27 January 2016

Watercress and Cheddar Scones

I love making savoury scones. I love them with a warming bowl of soup. These are delicious, cheesy and slightly peppery because of the watercress.

Watercress and Cheddar Scones (from The Veg Hog)
(Makes about 8)

100g watercress, large stalks removed and coarsely chopped
225g self raising flour
pinch salt
pinch cayenne pepper
55g butter
50g mature cheddar cheese
150ml milk

Mix the flour, salt and cayenne pepper, and rub in the butter with your fingertips until it forms coarse breadcrumbs. Add the cheese, milk and watercress and knead lightly into an even dough.

Preheat the oven to 200C.

Spread the dough about 2 cm thick on a surface and cut scones from it with a cutter. Place onto a lined baking sheet and brush the tops of the scones with a little milk.

Bake them for about 20 mins until the tops are golden brown. 

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