Watercress scones

Watercress scones

By
From
How to Cook Bread
Makes
6
Photographer
Peter Cassidy

These scones have a delicious peppery flavour and are perfect for afternoon tea – split in half and topped with cucumber, poached salmon or crab pâté, or with cream cheese, smoked salmon and a squeeze of lime.

Ingredients

Quantity Ingredient
225g self-raising flour, plus extra to dust
85g bunch of watercress
1/2 teaspoon salt
55g butter
150ml buttermilk, (see note)
1 egg

Method

  1. Heat the oven to 220°C. Sift a little flour over a large baking sheet.
  2. Wash the watercress in cold water, then pat dry with kitchen paper, remove the coarse stalks and finely chop.
  3. Sift the flour and salt into a large bowl. Cut the butter into small pieces, then rub it into the flour with your fingertips until the mix resembles breadcrumbs. Stir in the chopped watercress.
  4. Make a deep well in the centre of the mixture, add the buttermilk and mix to a soft, spongy dough, using a cutlery knife. The dough may appear to be too dry at this point, but don’t worry – the watercress will add moisture.
  5. Knead the dough very lightly on a lightly floured surface until just smooth, then bring it into a large round using floured hands. Using a large knife, cut it into 6 wedge-shaped scones. Beat the egg in a small bowl with a fork until well broken up.
  6. Arrange the scones on the prepared baking sheet and brush the tops with the beaten egg. Bake in the top of the oven for 20–25 minutes, or until well risen and brown. Remove from the oven and transfer to a wire rack to cool.

A note on buttermilk...

  • If you cannot find buttermilk, use milk and add 2 tsp cream of tartar to the dry ingredients. Alternatively, add 2–3 tbsp lemon juice to ordinary milk and leave in a warm place for 10–15 minutes to sour the milk, which will provide enough acidity for the dough.
Tags:
bread
Leiths
baking
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