Smoked Salmon SconesA quick and easy recipe that’ll add a luxurious touch to your afternoon tea, these scones work perfectly with the bold flavours of smoked salmon.
Makes about 12 scones
You will need a baking tray lined with non-stick silicone coated baking parchment and a 6cm round fluted cutter.
For the scones:
200ml whole milk
1 medium egg, beaten
1 tsp vegetable oil
375g self-raising flour
1½ tsp baking powder
½ tsp fine salt
½ tsp freshly ground black pepper
½ tsp sweet smoked paprika
¼ tsp English mustard powder
60g/2oz cold unsalted butter, cut into 1cm/½ inch cubes
1 egg whisked with 40ml of milk for glazing
For the filling:
12 slices smoked salmon
250g full fat cream cheese
Juice of half lemon
1 tablespoon finely chopped dill
Salt and pepper to season
1) Preheat the oven to 200°C fan/220°C/390°F/gas 7.
2) Whisk together the milk, egg and vegetable oil in a large jug. Set aside.
3) Put the flour, baking powder, salt, pepper and spices in your food processor and give it a few quick pulses to mix it all up. Add the butter and pulse again until the mixture resembles breadcrumbs.
4) Tip the mixture into a large bowl.
5) Make a well in the centre and pour in the liquid. Using a fork, fold the mixture together to form a dough.
6) Tip the dough out onto a floured surface. Flour your hands and pat the dough flat to a thickness of about 2 - 3cm thick. Cut out 6cm inch rounds and place them upside down on the prepared baking sheet.
7) Gently bring the trimmings together and cut out more rounds.
8) Using a pastry brush glaze the top of each scone with the egg milk mixture. Try not to let any glaze run down the sides, as it can stop the scones rising.
9) Bake for 12–15 minutes until golden and risen. Place on a wire rack to cool.
10) To make the filling fold together the cream cheese, lemon juice and dill until smooth. Season with salt and pepper to taste.
11) Cut the cold scones in half and using a spoon place a quantity of the cream cheese mixture on the base of each and spread it out slightly.
12) Add a slice of smoked salmon before topping with the other half of the scones.