I have been asked by a trustee of The Watercress Way to make some watercress scones for their Dusk to Dawn Day on 28th April 2019.
There are many similar recipes on the internet, although cooking times vary, as I have discovered. My first batch turned out browner than I expected, so I have modified the recipe
Makes 20 mini scones, or around 10 'normal' sized ones
1 bunch of watercress (around 50g)
200g self raising flour
2 level tsp baking powder
1 level tsp mustard powder
1 large pinch of salt
75g grated cheddar cheese
50g cold butter cubed butter
150ml milk
Preheat the oven to 220C/200C Fan.
Roughly chop the watercress and place in a food processor. Whizz until quite finely chopped.
Add the dry ingredients including cheddar and butter and pulse until the mixture looks crumbly.
Add the milk and give one more short pulse to mixture.
Scrape the mixture out onto a floured work surface and gently squash into a ball and then flatten gently with your hand to about 2.5cm thick.
With the cutter size of your choice, cut your scones and place on a baking tray lined with greaseproof paper. Squash the remnants together and repeat until you have used all the dough.
Bake for 15-20 minutes until the scones are moderately brown.
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