About this recipe: Peppery watercress and mature Cheddar flavour these tempting and nutritious savoury scones. Serve them warm with soup instead of bread or split and fill them with salad ingredients for a satisfying packed lunch.
B1, B6, B12, C, folate, calcium, copper, iron, selenium, zinc
To make a scone round, place the smooth ball of dough on a greased baking tray and press it out into a flat round 2–2.5 cm (¾–1 in) thick. Use a sharp knife to cut the dough into 8 wedges, leaving them in place. Bake for about 15 minutes or until risen and golden. * For cheese and celery scones, replace the watercress with 2 celery sticks, finely chopped. * To make carrot and poppy seed scones, instead of watercress and cheese, add 50 g (1¾ oz) finely grated carrot and 1 tbsp poppy seeds with the oats. Before baking, sprinkle the top of the scones with 1 tbsp poppy seeds instead of cheese.
These scones are a good source of fibre – both the insoluble type found in wholemeal flour and soluble fibre from the oats. * Cheddar cheese is a good source of protein and a valuable source of calcium, phosphorus and the B vitamins B12 and niacin. * Watercress provides beta-carotene, vitamin C and vitamin E, nutrients that act as protective antioxidants. It also contains a compound that has been shown to have antibiotic properties.