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Cheesy Rocket Scones
4 cups self-raising flour, plus extra for dusting 1½ tsp baking powder 1 tsp salt a pinch of cayenne pepper (optional) 3 handfuls (75g) rocket / arugula or spinach leaves, finely chopped 200g tasty cheese, grated 1 cup chilled cream 1 cup chilled soda water / club soda a little butter, to serve (optional)
© Annabel Langbein Media
Preheat oven to 200ºC and line a baking tray with baking paper.
In a mixing bowl combine flour, baking powder, salt and cayenne, if using. Mix in chopped leafy greens and cheese. In a separate bowl or jug combine the cream and soda water / club soda. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a knife until just combined.
If making in a food processor or electric mixer, pulse together flour, baking powder, salt, cayenne, leafy greens and cheese to combine. Add soda water / club soda and cream, pulsing 3-4 times until mixture just starts to come together.
Turn out onto a lightly floured surface and pat into a rough rectangle about 4cm thick. Cut into 12-16 pieces and place on prepared baking tray. Bake until scones are puffed and golden and they bounce back when pressed (about 15-18 minutes).
Freeze if not using the same day. When ready to use, thaw and reheat for 5 minutes in an oven preheated to 220ºC.
Serve warm or at room temperature, split open and spread with a little butter, if desired. If you have any left over the next day, they are also good split in half, toasted, spread with butter and topped with sliced tomato and a little salt and pepper.