Scones don't have to be sweet or served with jam and cream. If you've never tried savoury scones, beyond those cardboard cheese efforts from the supermarket, give these a go. The addition of the home-made pear chutney and goat's cheese mousse really takes the humble scone to another level. Perfect for afternoon tea or a light lunch in the garden, or wrap them up to take on a picnic this summer.
Savoury Watercress Scones with Goat’s Cheese Mousse and Pear Chutney
Makes 8-10
Ingredients
For the scones:
225g self-raising flour
2 pinches of salt
1 tsp baking powder
55g butter, diced
25g watercress, finely chopped
150ml full fat 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 ground white pepper
Pinch of allspice
Pinch of cinnamon
For the mousse:
100g of soft goat’s cheese, rind removed
30-50ml double cream, cold
Method
1. Combine all the chutney ingredients in a heavy-based saucepan. Bring to the boil, then reduce to a simmer and cover.
2. Simmer for 30 minutes, stirring frequently, or until the pears are soft. Cool down before using.
3. While the chutney is cooling, make the scones. Lightly grease a baking tray and preheat the oven to 180C.
4. Stir the flour, salt and baking powder together, then rub in the diced butter until a breadcrumb-like consistency is reached.
5. Mix in the chopped watercress, then add the milk and mix until a soft dough is formed.
6. Turn out the dough onto a floured work surface and knead lightly until the surface is smooth.
7. Roll out to approximately 2cm thick and use a 5cm cutter to stamp out rounds, then place onto the baking tray.
8. Brush the tops of the scones with a little milk, and bake for 12-15 minutes until well risen and golden.
9. For the goat’s cheese mousse, crumble the goat’s cheese into a blender. Blend on high speed, slowly adding the cream until smooth.
10. To serve, spread the goat’s cheese mousse onto warm scones and top with the chutney.
Pin it:
Try these other summery watercress recipes:
Savoury Watercress Scones with Goat’s Cheese Mousse and Pear Chutney
Makes 8-10
Ingredients
For the scones:
225g self-raising flour
2 pinches of salt
1 tsp baking powder
55g butter, diced
25g watercress, finely chopped
150ml full fat 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 ground white pepper
Pinch of allspice
Pinch of cinnamon
For the mousse:
100g of soft goat’s cheese, rind removed
30-50ml double cream, cold
Method
1. Combine all the chutney ingredients in a heavy-based saucepan. Bring to the boil, then reduce to a simmer and cover.
2. Simmer for 30 minutes, stirring frequently, or until the pears are soft. Cool down before using.
3. While the chutney is cooling, make the scones. Lightly grease a baking tray and preheat the oven to 180C.
4. Stir the flour, salt and baking powder together, then rub in the diced butter until a breadcrumb-like consistency is reached.
5. Mix in the chopped watercress, then add the milk and mix until a soft dough is formed.
6. Turn out the dough onto a floured work surface and knead lightly until the surface is smooth.
7. Roll out to approximately 2cm thick and use a 5cm cutter to stamp out rounds, then place onto the baking tray.
8. Brush the tops of the scones with a little milk, and bake for 12-15 minutes until well risen and golden.
9. For the goat’s cheese mousse, crumble the goat’s cheese into a blender. Blend on high speed, slowly adding the cream until smooth.
10. To serve, spread the goat’s cheese mousse onto warm scones and top with the chutney.
Pin it:
Try these other summery watercress recipes:
Recipe c/o Love Watercress
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