- 225 g self raising flour
- 85 g butter
- 150 ml milk
- 1 teaspoon baking powder
- 200 g smoked salmon
- 2 heaped tablespoons cream cheese
- 1 sprig dill, finely chopped
- Juice of ½ lemon
- Cracked black pepper
- 1 egg, beaten
Preheat oven to 220'c. Grease a baking tray and lightly splash with cold water.
Mix together the cream cheese, dill and lemon juice and season with cracked black pepper.
In a separate bowl, sieve the flour and baking powder together and rub in the butter. Mix in the
milk until it forms sticky dough.
Lightly dust a clean surface with flour and roll out the scone mix to ½ cm thick. Use a metal
cutter and cut out circular shapes. Take one scone circle, add a layer of smoked salmon and
lightly brush with beaten egg. Add an additional scone layer, brush with egg, and add a
second layer of smoked salmon. Brush with beaten egg and add the final scone layer. Repeat
this process to create 6 scones, or until the scone mixture runs out.
Brush the tops of the scones with a little beaten egg and sprinkle with cracked black pepper.
Bake at 220'c for 12-14 minutes, or until golden brown.
Remove the scones from the oven and gently remove the top scone layer with a knife. Add a
generous dollop of the cream cheese mixture and replace the top layer.
Serve them with chilled champagne for tea or wow your dinner party guests and
make them as hot canapes or starters.
These are one of our very favourites! Smoked salmon and cream cheese is a classic
teatime combination and an ideal luxury alternative to clotted cream scones. You can
buy smoked salmon scraps quite cheaply from the supermarket or ask your local