Name: Sun-dried tomato scones with salmon and creme fraiche
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 8
Ingredients: 2 cup self-raising flour; 30 gram butter, chopped; 1/2 cup sun-dried tomatoes drained, finely chopped; 1/2 cup finely grated parmesan; 1/4 cup chopped chives, plus extra 1 tablespoon finely chopped; 1 cup milk; 1/2 cup creme fraiche; 60 gram sliced smoked salmon; lemon wedges, to serve

Sun-dried tomato scones with salmon and creme fraiche

Serves 8

Prep

20M

Cook

18M

Total

38M

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Ingredients

2 cup self-raising flour

30 gram butter, chopped

1/2 cup sun-dried tomatoes drained, finely chopped

1/2 cup finely grated parmesan

1/4 cup chopped chives, plus extra 1 tablespoon finely chopped

1 cup milk

1/2 cup creme fraiche

60 gram sliced smoked salmon

lemon wedges, to serve

Method

1.Preheat oven to very hot, 220°C. Lightly grease an oven tray.

2.Sift flour into a large bowl. Rub in butter lightly using fingertips. Stir in tomatoes, parmesan and chives. Season to taste.

3.Make a well in centre of flour mixture. Pour in milk. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

4.Turn onto a lightly floured surface. Knead gently. Press or roll out to form a square about 2cm thick. Cut into 8 squares.

5.Place close together on tray. Bake for 15-18 minutes, until scones sound hollow when tapped. Cool on a wire rack.

6.Meanwhile, in a small bowl, combine creme fraiche and extra chives. Season to taste.

7.Break scones open and fill with smoked salmon and creme fraiche. Serve with lemon wedges.

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Ingredients

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