Cheese and Watercress Scones

Name: Cheese and Watercress Scones
Cuisine: British
Ingredients: 100g self-raising wholemeal flour; 100g self-raising plain flour; ½ tsp salt; 100g butter cubed; 50g gruyère cheese grated; 1 x 85g bag watercress or equivalent quantity chopped

Over a year ago 2,625 views

British

Ingredients

100g self-raising wholemeal flour
100g self-raising plain flour
½ tsp salt
100g butter cubed
50g gruyère cheese grated
1 x 85g bag watercress or equivalent quantity chopped

Accompaniment

Method

1
Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking sheet. Sift the flours and salt together and rub in the butter.

Stir in the cheese and chopped watercress and bind with water (4-5 tbsp) to make a soft dough. Roll out on a floured board until about 2.5cm thick. Cut into 5cm circles using a pastry cutter.

Arrange on the baking sheet and bake until risen and browned, about 15 minutes. Serve freshly made with good butter, or as part of a ploughman’s lunch.