Cheese and watercress scones

  • 52saves
  • 35min

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.

Norma MacMillan

Ingredients

Serves: 8 

  • 140 g (5 oz) self-raising white flour
  • 140 g (5 oz) self-raising wholemeal flour
  • 1 tsp baking powder
  • 50 g (1¾ oz) butter, cut into small pieces
  • 50 g (1¾ oz) rolled oats
  • 85 g (3 oz) watercress without coarse stalks, chopped
  • 75 g (2½ oz) mature Cheddar cheese, grated
  • 100 ml (3½ fl oz) semi-skimmed milk, plus a little extra to glaze
  • salt and pepper

Method

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the oven to 230ºC (450ºF, gas mark 8). Sift the white and wholemeal flours and the baking powder into a bowl, then tip in any bran left in the sieve. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  2. Add the rolled oats, watercress, about three-quarters of the cheese, and a little salt and pepper. Use a fork to stir in the milk. Scrape the dough together with a spatula and turn out onto a well-floured surface. Pat together into a smooth, soft ball. It will be a little softer than a standard scone dough.
  3. Pat or roll out the dough to 2 cm ( 3/4 in) thick. With a 7.5 cm (3 in) round cutter, stamp out the scones. Press the trimmings together lightly, re-roll and stamp out more scones.
  4. Place the scones on a greased baking sheet, arranging them so they are not touching. Brush the tops lightly with milk and sprinkle with the remaining grated cheese. Bake for 10–15 minutes or until risen and golden brown. Cool on a wire rack. These scones are at their best eaten on the day they are made, but will still be good the next day; store in an airtight tin.

Each scone provides

B1, B6, B12, C, folate, calcium, copper, iron, selenium, zinc

Some more ideas

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.

Plus points

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.

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dave1986
1

- 04 Jun 2012

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