Cheese scones with butter and watercress
This recipe does not involve rubbing butter into flour. Instead all the fat comes from the grated cheese which is merely mixed into the flour before adding the milk.
- 200g plain wholemeal flour
- 4 heaped tsp baking powder
- 100g finely grated cheddar
- 150ml milk
- cream, oil or melted butter for brushing the tops of the scones
Sift the flour together with the baking powder into a large bowl (making sure the baking powder is evenly distributed throughout the flour).
Mix in the grated cheddar (again making sure it is evenly distributed and that there are no cheesy lumps). Add most of the milk and mix into the flour and cheese mixture with a palette knife using a ‘turning and cutting’ action. The finished product should stick together but not be wet and sticky, so only use the remaining milk if the dough is too dry.
Place the dough onto a floured surface and quickly shape it into a disc about 4cm deep. Cut the disc into 8 equal wedges and transfer each wedge to a floured baking sheet. Brush the top of each scone with a little cream, oil or melted butter. Bake in the top of the oven at 230C/Gas Mark 8 for 7 to 10 minutes (or until well risen and golden brown). It is important that the scones are baked as soon as possible after the milk has been added as the baking powder will have been activated.
Cool on a wire rack.