Ingredients
- Makes 8
- 200g wholemeal flour
- 100g self-raising plain flour
- 1 tsp baking powder
- 100g butter, cubed
- Pinch cayenne pepper
- ½ tsp salt
- 30g cheddar cheese, grated (Whitestone Cheese)
- 20g blue cheese, crumbled (Whitestone Cheese)
- 85g watercress, chopped (Janefield Hydroponics)
- 1 cup milk -approx. (Holy Cow)
Vendors
Tags
Baking
Vegetarian
BlueCheese
Scones
Watercress
CheddarCheese
WATERCRESS AND CHEESE SCONES (1)
Method
- Preheat oven to 200C Sift the flour and salt together and rub in the butter
- Stir in the cheese and chopped watercress and bind with enough milk to form a soft dough, just remember with scones that they don’t require a lot of handling
- Roll out on a floured board until about 3cm
- Cut into 6cm circles using a pastry cutter
- Bake in preheated oven until risen and golden brown (about 15 minutes)
- Delicious simply with butter, or served alongside soup
Comments
I have been making scones since I can remember! By adding some fresh, peppery watercress you not only lift the flavour but you add many nutrients.
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