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Published 21/04/2026
0:27
Serves 8
Easy

Cheese scones with watercress and goat's cheese

These savoury scones feature a creamy goat's cheese filling and peppery watercress for a sophisticated snack or lunch.

A cheesy scone is a British classic, but this version adds a layer of sophistication with a tangy goat's cheese and watercress filling. The addition of cayenne and mustard powder in the dough provides a subtle heat that complements the rich cheddar. Serve these at your next afternoon tea or as a light weekend lunch.

What you'll need...

For the scones

  • 35g chilled butter, cut into small dice
  • 225g self-raising flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp English mustard powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp fine salt
  • 150g mature Cheddar, grated
  • 1 free-range medium egg
  • 1 heaped tbsp soured cream
  • 50-70ml whole milk

For the filling

  • 150g soft, rindless goat's cheese
  • 75g bunch of watercress, stalks trimmed

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease a non-stick baking sheet with butter.

  2. Sift the self-raising flour, baking powder, mustard powder, cayenne pepper, black pepper and salt into the bowl of a food processor. Add the diced butter and process into very fine crumbs. Tip the mixture into a large bowl and stir in 100g of the grated Cheddar.

  3. Break the egg into a measuring jug, add the soured cream and make up to 150ml with the milk. Beat together well.

  4. Pour all but 2 tsp of the egg, soured cream and milk mixture into the dry ingredients, mix briefly with a round-bladed knife and bring together with your hands to make a soft dough, taking care not to over-mix it. Tip the mixture onto a lightly floured work surface and knead very lightly and very briefly until just smooth.

  1. Lightly roll out the dough until it is 1.5cm thick. Dip a 7cm plain pastry cutter into some flour, and use to cut out 8 rounds, gently re-kneading the trimmings together and re-rolling as you go.

  2. Place the scones spaced apart on the baking sheet, brush with the rest of the egg and milk mixture and sprinkle the tops with the remaining grated cheese. Bake the scones for 10-12 minutes until golden. Remove from the oven, slide onto a wire rack and leave to cool a little.

  3. To serve, split the scones in half, then spread the bottom half generously with the goat’s cheese. Top with a generous amount of watercress, then the top half of the scone, and eat straight away.

Shop the tools you will need

Secondary image for image of Stainless Steel Fluted Cookie Cutter Set of 5 Main image for image of Stainless Steel Fluted Cookie Cutter Set of 5

£4.00

Secondary image for image of Enamel Baking Tray 36 x 27cm Main image for image of Enamel Baking Tray 36 x 27cm

£16.00

Secondary image for image of Food Processor 3L Main image for image of Food Processor 3L

£179.00

Secondary image for image of Stainless Steel Sieve 18cm Main image for image of Stainless Steel Sieve 18cm

£9.00

Secondary image for image of Stainless Steel Baking Tray Set 3 Piece Main image for image of Stainless Steel Baking Tray Set 3 Piece

£69.00

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