These hearty and
savoury watercress and cheddar scones are a wonderful addition to any
Christmas party. They are easy to bake, but are a bit more unusual
snack.
I got this recipe
from the British watercress web page, but I have slightly amended their original recipe. Here's how I made
them.
Makes
about 8 scones.
100g watercress
200ml buttermilk
225g flour
2tsp baking powder
50g butter
75g mature cheddar
1tsp salt
½tsp cayenne
pepper
Method
Remove any thicker
stems from the watercress and chop it small. Grate the cheddar. Mix
the flour, baking powder and salt, and rub the soft butter in. Add
the watercress and the grated cheese to the mix, also mix the
buttermilk in. Save little buttermilk for later. Season with the
cayenne pepper. Mix the ingredients into an even dough.
Place the dough
into muffin cases, about 2cm high. Brush the surfaces with buttermilk
and sprinkle little cheddar on the top.
Bake the scones at
220C for about 20-25 minutes until baked throughout. You can poke a
cocktail stick in to test that the scones are fully baked.
Let cool slightly,
but these are best to be enjoyed warm.
Stay hungry!
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.