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 leaves, finely chopped
• 200g tasty cheese, grated
• 1 cup chilled cream
• 1 cup chilled soda water

To serve:

• a little butter (optional)

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 rocket and cheese.

In a separate bowl or jug combine the cream and soda water. 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, rocket and cheese to combine. Add 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.