I have baked these watercress and cheddar scones a few times for parties or work and they have always been pretty popular. They are very easy to make, which is a plus when baking for a larger crowd. I like to make them smaller in size so that they are just bite-sized and also easier to eat. I personally think that they taste better the day after the baking. I would normally always want to eat everything fresh from the oven, but the flavours really come together in these when they have rested for a while.
This recipe makes about 16 small scones.
200 g watercress
225 g self raising flour
Pinch of salt
Pinch of cayenne pepper
55 g butter
50 g mature Cheddar cheese
150 ml milk
Remove the larger stalks from the watercress and coarsely chop them into a little bit smaller pieces.
Mix the flour, salt and cayenne pepper, and rub in the butter. Add the cheese, milk and watercress and knead only lightly into an even dough.
Spread the dough about 2 cm thick on a surface and cut scones from it with a small round cookie cutter. Brush the tops of the individual scones with a little milk and sprinkle some additional cheese on them.
Place the scones on baking paper and bake them for about 15 minutes at 220C until the tops are golden brown. And they are already done! You can either enjoy them fresh or the next day.