Salmon, cheddar and watercress scones
Published: 23/03/2021
However you pronounce it, everyone will agree these scones are totally scrumptious.
Ingredients
300g self-raising flour, plus extra for dusting
1 tsp baking powder
75g unsalted butter, diced
1 medium free-range egg, lightly beaten
150ml semi-skimmed milk
1 tsp Dijon mustard
75g mature Cheddar, grated
75g baby leaf watercress, washed and roughly chopped
120g lighter soft cheese
120g smoked salmon
Method
Preheat the oven to 220°C/gas mark 7. Sift the flour and baking powder into a large bowl. Add a pinch of 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 cheddar and three quarters of the watercress. 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.