New Zealanders love their scones. They’re a bit of a national staple here. Growing up in Germany, scones weren’t really a thing and when I first came across them living in the UK, they were the sweet kind—served with jam and clotted cream, very proper and very afternoon tea.
These cheesy rocket scones are savoury, very delicious served warm from the oven and packed with flavour.
I like using rocket (or any leafy greens I have lurking in the fridge) for that peppery bite and pairing it with a strong cheese—something with a bit of oomph to stand up to the greens. A pinch of cayenne adds just a little warmth, but you can leave it out if that’s not your thing.
The dough comes together quickly, be careful not to overmix—you want it just combined so the scones stay light and fluffy.
They’re lovely straight from the oven, but just as good the next day, split and toasted with a bit of butter and sliced tomato (highly recommend). If you’re not eating them all at once, they freeze beautifully too—just reheat in a hot oven for a few minutes and they’re back to their fresh-out-of-the-oven best.
Simple, savoury and endlessly adaptable. Definitely a recipe to have up your sleeve.
Ingredients:
- 570g self-raising flour, plus extra for dusting
- 1.5 tsp baking powder
- 1 tsp salt
- Pinch of cayenne pepper (optional)
- 3 handfuls of rocket (or any other leafy greens lurking in the fridge), finely chopped
- 200g Cheddar cheese, grated
- 250ml cream, chilled
- 250ml soda water, chilled
Cheesy rocket scones – here we go:
- 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 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.
- 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 15-18min).
- Serve warm or at room temperature, split open and spread with a little butter, if desired.
Original recipe by Annabel Langbein.
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