Ingredients
- Makes 8
- 200g self-raising wholemeal flour
- 100g self-raising plain flour
- 100g butter, cubed
- Pinch cayenne pepper
- ½ tsp salt
- 30g cheddar cheese, grated
- 20g blue cheese, crumbled
- 85g watercress, chopped
- 1 cup milk (approx.)
Watercress and cheese scones (2)
Method
- Preheat oven 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
Thanks to Janefield Hydroponics and to Whitestone Cheese for the produce used in the demonstration.
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