Watercress And Cheese Scones: Afternoon Tea

Watercress And Cheese Scones: Afternoon Tea:

A tangy alternative to the traditional sweet scone served with cream.  These watercress And cheese scones are delicious with butter or perhaps topped with a cream cheese.

Watercress And Cheese Scones: Afternoon Tea:

Calories: 172 

Preparation: 10mins 

Cooking: 15 – 20mins 

Serves: 9

Ingredients

100g watercress

225g self-raising flour

2 tsp baking powder

1 tsp mustard powder (optional)

A pinch of salt

50g butter, cubed

75g mature Cheddar cheese, grated

200ml buttermilk plus a little for brushing the tops

A pinch or two of cayenne pepper

Method:

1.) Preheat the oven to 220oC/Fan 200oC/ Gas Mark 7. Reserve a few small sprigs of watercress to decorate the tops. Finely chop the remainder.

2.) Sift the flour, baking powder and mustard into a large bowl. Add the salt, butter, then use your fingertips to rub it into the dry ingredients. Stir in the chopped watercress and two thirds of the cheese, mix well.

3.) Make a well in the centre of the dry ingredients, add the buttermilk and mix together with a round bladed knife to form a soft dough.

4.) Very lightly knead on a floured surface, then use a floured rolling pin to roll the dough to a thickness of 2.5cm. Use a 6cm plain round cutter to press out circles of the dough, re-rolling lightly, as necessary. The mixture should make 9 scones.

5.) Place the scones on an oiled large baking sheet. Brush each with a little buttermilk (or milk), top with a sprig of watercress, then scatter over the remaining cheese.  Dust with a little pinch of cayenne if liked, then bake in the centre of the oven for 20-25 mins or until golden on the top. Leave to cool on the baking tray for 5 mins before serving warm.

This recipe was created by Keri Astill-Frew who splits her time between being a development chef for The Watercress Company and building her own vegetarian and vegan catering business, V Dorset.

Keri has worked in top restaurants across the UK including a Michelin star hotel in Lancashire and a variety of fine dining restaurants and gastro-pubs in Dorset and Sussex. 

She is passionate about watercress, both as an ingredient and for its fantastic health benefits and is devoted to developing new and delicious ways for you to incorporate more of it into your diet.  

For more information and many more recipes please visit:

The Watercress Company or Watercress.

Recipe Card:

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Watercress And Cheese Scones

A tangy alternative to the traditional sweet scone served with cream. These watercress And cheese scones are delicious with butter or perhaps topped with a cream cheese.

Course Appetizer

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9

Author Watercress

Ingredients

• 100g watercress
• 225g self-raising flour
• 2 tsp baking powder
• 1 tsp mustard powder (optional)
• A pinch of salt
• 50g butter, cubed
• 75g mature Cheddar cheese, grated
• 200ml buttermilk plus a little for brushing the tops
• A pinch or two of cayenne pepper

Instructions

• Preheat the oven to 220oC/Fan 200oC/ Gas Mark 7. Reserve a few small sprigs of watercress to decorate the tops. Finely chop the remainder.
• Sift the flour, baking powder and mustard into a large bowl. Add the salt, butter, then use your fingertips to rub it into the dry ingredients. Stir in the chopped watercress and two thirds of the cheese, mix well.
• Make a well in the centre of the dry ingredients, add the buttermilk and mix together with a round bladed knife to form a soft dough.
• Very lightly knead on a floured surface, then use a floured rolling pin to roll the dough to a thickness of 2.5cm. Use a 6cm plain round cutter to press out circles of the dough, re-rolling lightly, as necessary. The mixture should make 9 scones.
• Place the scones on an oiled large baking sheet. Brush each with a little buttermilk (or milk), top with a sprig of watercress, then scatter over the remaining cheese. Dust with a little pinch of cayenne if liked, then bake in the centre of the oven for 20-25 mins or until golden on the top. Leave to cool on the baking tray for 5 mins before serving warm.

Recipe Photography credits Lara Jane Thorpe.

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