• 300g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 75g unsalted butter, diced
  • 1 medium free-range egg, lightly beaten
  • 150ml semi-skimmed milk
  • 1 tsp Dijon mustard
  • 75g mature Cheddar, grated
  • 75g baby leaf watercress, washed and roughly chopped
  • 120g lighter soft cheese
  • 120g smoked salmon


  1. 1

    Preheat the oven to 220°C/gas mark 7. Sift the flour and baking powder into a large bowl. Add a pinch of salt, then rub in the butter with your fingertips (or combine in a food processor). Create a well in the middle of the mixture and stir in the egg, milk, mustard, 50g cheddar and three quarters of the watercress. Bring the dough together with your hands and shape into a ball.

  2. 2

    On a floured surface, roll out the dough to a 1½cm thickness. Cut 12 rounds with a 6-7cm fluted cutter (or small glass), gently re-rolling and using the trimmings. Place on a floured baking tray, leaving space between each. Scatter with the remaining Cheddar and bake for 10-15 minutes, until golden.

  3. 3

    Cool the scones on a wire rack. To serve, top with the soft cheese and smoked salmon and garnish with the remaining watercress.

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 10.6g 15%
  • Saturates 5.6g 28%
  • Sugars 1.2g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1176kj/281kcal

Each serving provides

24.9g carbohydrate 1.1g fibre 11.7g protein

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