Watercress Scones

Watercress Scones

Watercress Scones

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

November 27, 2018

Type of dish

Dietary Consideration

serves for

8

total time

0 HR 50 MIN

ingredients

Flour
320 g, plus extra for dusting
salt
1 large pinch
Baking powder
1 tbsp
butter
110 g, unsalted, cold and cubed
Cheddar
110 g, grated
Parmesan
40 g, finely grated
watercress
75 g, chopped
Eggs
2 large
Milk
100 ml, whole
Dijon mustard
1 tsp

Preparation

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.

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