Cheesy scones

Takes 55min makes 12-14 50g butter, diced 225g selfraising flour 65g mature Cheddar, grated 125ml milk FOR THE FILLING 25g watercress 75g butter, softened 75g soft goat’s cheese

1 Preheat the oven to 220°C/200°C fan/gas 7. Grease a baking tray. Blend the butter into the flour in a food processor, then add 50g of the cheese and the milk and mix to a dough.

2 Work the dough into a ball on a lightly-floured surface. Roll out to 2cm thick. Cut into 3cm wide lengths, then into 7cm fingers. Put on the baking tray. Re-roll the trimmings to make more.

3 Brush the scones with milk and top with the remaining cheese. Bake for 15min until golden. Cool on a wire rack.

4 For the filling, finely chop the watercress then mix together with the butter and goat’s cheese and season. Halve the scones and sandwich with the filling and extra watercress.