cheese and watercress scones
rating:450g wholemeal flour
2 tbsp baking powder
a little pepper and salt (I don't use salt, but you can)
50g butter or margarine
300g cheddar cheese, grated
1 free range egg, beaten
1/2 pint (or thereabouts) of milk
a handful of watercress, roughly chopped
Mix the ingredients, preferably flour and fat first, adding the other ingredients and binding with the egg and milk, and roll out when it is a nice, soft, dough. Add the milk gradually so that it doesn't end up too wet. Roll out on a sprinkling of flour, and cut into circles when it is about 2cm thick. Glaze with a mixture of milk and beaten egg if you feel so inclined. Place on greased baking tray at 190C for 10-15 minutes, watching carefully.
