Watercress scones
These are also delicious warm from the oven spread with a spicy butter (see Cook’s Tip below on how to make this).
200g self-raising flour
2 level tsp baking powder
1tsp mustard powder
60g butter
75g watercress, finely chopped
75g mature Cheddar, grated
150ml buttermilk or semi-skimmed milk, plus extra for brushing
1 Heat the oven to 220C/Gas 7 and line a baking sheet with baking paper. Sift the flour, baking powder and mustard into a large bowl and season with salt and pepper. Rub in the butter until the mixture looks like breadcrumbs. Stir in the chopped watercress and about two-thirds of the cheese.
2 Add the milk and mix to a soft dough with a round-bladed knife. Knead lightly on a floured surface and then roll or pat out to a 2.5cm thickness. With a 6cm cutter, cut out as many scones as you can, then lightly knead together the trimmings and cut out more scones. Transfer to the lined baking sheet.
Brush the tops with milk, then sprinkle the rest of the cheese on top.
3 Bake for 20-25 mins in the oven until they are well-risen and golden. Leave to cool. Serve as they are, or split and spread with spicy butter (see tip below). Per scone (without the spicy butter): 168 cals, 9g fat, 4g sat fat,
20g carbs