8oz/225g self-raising flour 1 1/2 tsp. baking powder 2 Tbs. paprika pinch of salt 4oz/100g butter, softened 3oz/75g Cheddar cheese, grated 8 Tbs. milk watercress for garnish For the tomato butter: 1 Tbs. tomato puree 4oz/100g butter, softened freshly ground black pepper dash Worcestershire sauce squeeze of lemon juice
Instructions
1) Sift flour, baking powder, paprika and salt together into a large bowl. Rub butter into breadcrumb stage, then stir in cheese.
2) Add milk and gather the mix together with the hands. Turn out and knead lightly on a floured surface. Wrap in film and chill in the fridge for 20 minutes.
3) Roll out on a floured work surface and cut into rounds the size you prefer. (This mix makes 12 2"/5cm scones.) Place on a greased baking sheet and brush with beaten egg to glaze. Bake at 425F, 220C, for 12 minutes or until risen and golden brown. Remove from oven and cool on a wire rack.
4) Meanwhile, make the tomato butter. Beat tomato puree into butter with freshly ground black pepper and a dash of Worcestershire sauce and squeeze of lemon juice. Chill slightly then use to fill split scones.
