Watercress scones

Preparation: 20 minutes    Cooking: 60 minutes    Makes 8-10


  • For the scones:

  • 225g self-raising flour

  • 2 pinches of salt

  • 1 tsp baking powder

  • 55g butter, diced

  • 25g watercress, finely chopped

  • 150ml whole milk

  • For the chutney:

  • 250g pears, peeled, cored and chopped

  • 75ml red wine vinegar

  • 25g caster sugar

  • 25g dark brown soft sugar

  • Pinch of nutmeg

  • Pinch of allspice

  • Pinch of cinnamon

  • For the mousse:

  • 100g of soft goat's cheese mouse, rind removed

  • 30-50ml double cream, cold


1. Combine all chutney ingredients in a heavy-based saucepan. Bring to the boil, then reduce to a simmer and cover. Simmer for 30 minutes, stirring frequently, or until the pears are soft. Cool down before using.

2. While the chutney is cooling, make the scones. Lightly grease a baking tray and preheat the oven to 180°C. Whisk together the dry ingredients, then rub in the diced butter until a breadcrumb-like consistency is reached. Mix in the chopped watercress, then add the milk and mix until a soft dough is formed. Turn out the dough onto a floured surface and knead lightly until the surface is smooth. Roll out to approximately 2cm thick and use a 5cm cutter to stamp out rounds, then place onto the baking tray. Brush the tops of the scones with a little milk, and bake for 12-15 minutes until well risen and golden.

3. For the goat’s cheese mousse, crumble the cheese into a blender. Blend on high speed, slowly adding the cream until smooth.

4. To serve, spread the goat’s cheese mousse onto warm scones and top with the chutney.