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

Preheat the oven to 220°C, fan 200°C, gas mark 7. Sift the flour and baking powder into a large bowl.
Add the salt, then rub in the butter with your fingertips (or combine in a food processor).
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.
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.
Place on a floured baking tray, leaving space between each. Scatter with the remaining Cheddar and bake for 10-15 minutes, until golden.
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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