Watercress Scones

How to make watercress scones

• Preheat the oven to 190°C (170° fan) gas 5.
• Grease and line a large baking tray with greaseproof paper.
• Combine the flour, salt, and baking powder in a large mixing bowl, stirring to mix.
• Add the butter and rub into the flour with your fingertips until the mixture resembles rough breadcrumbs.
• Stir in half of the Cheddar as well as the Parmesan and chopped watercress.
• Briefly whisk together the eggs, milk, and mustard in a measuring jug.
• Add the wet ingredients to the dry and mix until you have a sticky dough.
• Turn out the dough onto a floured surface and pat down into a 2 cm | 0.75" thick round.
• Use a round or hexagonal cutter to stamp out 12 rounds of dough.
• Lift them onto the baking tray, spacing them out.
• Sprinkle the remaining Cheddar on top of each scone before baking for 20-25 minutes until golden-brown on top and risen.
• Remove to a wire rack to cool.
• Serve the watercress scones warm or at room temperature.