What a great idea for the shoulder season (wishful thinking!) between winter and spring! Something savory and warm for the winter, and bright, crispy and tangy for spring! Scones made well are lovely, and chèvre + cress = pure deliciousness. This wonderful lunch/high tea idea and pic from Delicious Magazine out of the UK! I have converted the measurements for those who don’t weigh their ingredients.
- Makes 8 |
- Takes 15 minutes to make, 10-12 minutes to cook |
- 35g (1.5 ounces) chilled butter, cut into small dice, plus extra for greasing
- 225g (8 ounces, or 1 Cup) self-raising flour, plus extra for dusting
- 1½ tsp baking powder
- ½ tsp English mustard powder
- ¼ tsp cayenne pepper
- ½ tsp fine salt
- 150g (5 ounces) mature Cheddar (vegetarian Cheddar if required), coarsely grated
- 1 free-range medium egg
- 1 heaped tbsp soured cream
- 50-70ml (1/4 to 1/3 Cup) whole milk
For the filling
- 150g (5 ounces) soft, rindless goat’s cheese
- 75g (2.5 ounces) bunch of watercress, stalks trimmed
- 1. Preheat the oven to 400°F/. Lightly grease a non-stick baking sheet with butter.
- 2. Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, black pepper and salt into the bowl of a food processor. Add the diced butter and process into very fine crumbs. Tip the mixture into a large bowl and stir in 100g (3 ounces) of the grated Cheddar.
- 3. Break the egg into a measuring jug, add the soured cream and make up to 150ml with the milk. Beat together well.
- 4. Pour all but 2 tsp of the egg, soured cream and milk mixture into the dry ingredients, mix briefly with a round-bladed knife and bring together with your hands to make a soft dough, taking care not to over-mix it. Tip the mixture onto a lightly floured work surface and knead very lightly and very briefly until just smooth.
- 5. Lightly roll out the dough until it is 1.5cm (1/2″) thick. Dip a 7cm (2 1/2″) plain pastry cutter into some flour, and use to cut out 8 rounds, gently re-kneading the trimmings together and re-rolling as you go.
- 6. Place the scones spaced apart on the baking sheet, brush with the rest of the egg and milk mixture and sprinkle the tops with the remaining grated cheese. Bake the scones for 10-12 minutes until golden. Remove from the oven, slide onto a wire rack and leave to cool a little.
- 7. To serve, split the scones in half, then spread the bottom half generously with the goat’s cheese. Top with a generous amount of watercress, then the top half of the scone, and eat straight away.