Cheddar and watercress scones

These savoury cheese scones are easy to whip up for last minute guests or impromptu picnics.

Serves: Makes 12

Preparation time:  15 minutes

Cooking time:  15 minutes

Cooling time: 30 minutes

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You will need

  • 300g self raising flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 75g unsalted English butter by Sainsbury's, diced
  • 1 medium British free range Woodland egg, lightly beaten
  • 150ml semi skimmed milk
  • 1 teaspoon French Dijon mustard by Sainsbury's
  • 75g mature British Cheddar by Sainsbury's, grated
  • 75g bag baby leaf watercress, roughly chopped
  • 120g lighter soft cheese by Sainsbury's
  • 120g pack Scottish smoked salmon by Sainsbury's
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Recipe Information

Step by step guide to making Cheddar and watercress scones

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Sift the flour and baking powder into a large bowl.
  2. Add the salt, then rub in the butter with your fingertips (or combine in a food processor).
  3. Create a well in the middle of the mixture and stir in the egg, milk, mustard, 50g of the Cheddar and most of the watercress (reserving some to garnish). Bring the dough together with your hands and shape into a ball.
  4. On a floured surface, roll out the dough to a 1½cm thickness. Cut 12 rounds with a 6-7cm fluted cutter (or small glass), gently re-rolling and using the trimmings.
  5. Place on a floured baking tray, leaving space between each. Scatter with the remaining Cheddar and bake for 10-15 minutes, until golden.
  6. Cool the scones on a wire rack. To serve, top with the soft cheese and smoked salmon and garnish with the remaining watercress.

Cook's tip: You could make mini scones to serve as canapés; use a 3-4cm cutter and bake for 8-10 minutes.

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Nutritional information for Cheddar and watercress scones

Nutritional information for Cheddar and watercress scones

Nutrition type per serving
Calories 211 kcal
Total Fat 10.9g
Saturated Fat 5.7g
Salt 1.18g
Sugar 1.4g

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