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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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 9


  • 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


  • 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.