Sorry, you need to enable JavaScript to visit this website.
Watercress Scones

Watercress Scones

These tender watercress scones made with Cheddar and Parmesan are a tasty vegetarian recipe perfect for a yummy brunch.

27 November, 2018
Average: 1 (1 vote)

Type of dish

Dietary Consideration

serves for


total time

0 HR 50 MIN


All purpose flour
320 g, plus extra for dusting
1 large pinch
Baking Powder
1 tbsp
110 g, unsalted, cold and cubed
110 g, grated
Parmesan cheese
40 g, finely grated
75 g, chopped
2 large
100 ml, whole
Dijon mustard
1 tsp


How to make watercress scones

  • Preheat the oven to 190°C (170° fan) gas 5.
  • Grease and line a large baking tray with greaseproof paper.
  • Combine the flour, salt, and baking powder in a large mixing bowl, stirring to mix.
  • Add the butter and rub into the flour with your fingertips until the mixture resembles rough breadcrumbs.
  • Stir in half of the Cheddar as well as the Parmesan and chopped watercress.
  • Briefly whisk together the eggs, milk, and mustard in a measuring jug.
  • Add the wet ingredients to the dry and mix until you have a sticky dough.
  • Turn out the dough onto a floured surface and pat down into a 2 cm | 0.75" thick round.
  • Use a round or hexagonal cutter to stamp out 12 rounds of dough.
  • Lift them onto the baking tray, spacing them out.
  • Sprinkle the remaining Cheddar on top of each scone before baking for 20-25 minutes until golden-brown on top and risen.
  • Remove to a wire rack to cool.
  • Serve the watercress scones warm or at room temperature.

Search Recipes

Peanut Butter Fudge

Peanut Butter Fudge

Next Recipe