Makes 8

200g self-raising wholemeal flour

100g self-raising plain flour

100g butter, cubed

Pinch cayenne pepper

½ tsp salt

30g cheddar cheese, grated

20g blue cheese, crumbled

85g  watercress, chopped

1 cup milk (approx.)

Preheat oven 200C

Sift the flour and salt together and rub in the butter. Stir in the cheese and chopped watercress and bind with enough milk to form a soft dough, just remember with scones that they don’t require a lot of handling. Roll out on a floured board until about 3cm. Cut into 6cm circles using a pastry cutter.

Bake in preheated oven until risen and golden brown (about 15 minutes). Delicious simply with butter, or served alongside soup.