Orange flour

Cheese Scones with Honey Mustard Salmon

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Scones are a classic British dish that is easily whipped up for a quick lunch, brunch or afternoon snack. It is a versatile recipe to which you can add almost any ingredients, whether they be sweet or savoury. I have always stuck to my mum’s recipe for scones – I think its the best :-). Adding a little cayenne and mustard powder brings out the flavour of the cheese and gives the scones a little kick. Served with my salmon, this dish is perfect for brunch or as an elegant starter for a dinner party.

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Ingredients:

cheese scones:
225g self-raising flour

1 tsp baking powder

1 tsp english mustard powder

good pinch of salt

pinch of cayenne pepper (or more is desired)

55g butter or margarine

115g grated mature Cheddar cheese + extra for topping

1 egg + 5 tbsp while milk (+ extra milk for glazing)

salt and pepper

salmon:
1 tin salmon

3 tbsp honey mustard salad dressing

black pepper

squeeze of fresh lemon juice

Method:

(preheat oven to 220*c and line a baking tray with baking paper)

for the scones:
– sift together the flour, mustard powder, salt, cayenne and baking powder

– use your fingers to rub together the butter or margarine and with flour mixture

– use a fork to add the egg and milk mixture and the cheese, then get your hand in to bring the dough together

– tip the dough onto a floured surface and bring together into a rough ball – do this quickly to avoid overworking the dough

– roll out with a rolling pin dusted in flour until around 2cm thick, then use a 2″ diameter cutter to cut out your individual scones

– brush each scone with a little milk, then sprinkle with cheese and black pepper

– transfer the scones to your baking tray and bake in your preheated oven for around 10 minutes, until lightly golden and risen to about double their original height

– while the scones are baking, prepare the salmon accompaniment but flaking the tinned salmon into a bowl and mixing with the honey-mustard dressing and seasoning

– spoon salmon into a pot to serve

– when out of the oven, leave to cool slightly for 5 minutes, then break in half (you can usually pull the into 2 pieces with your hands, but if not, use a serrated knife)

– spread with the salmon and enjoy!

*I served mine with a rocket salad. These scones are also delicious spread with plenty of butter while warm from the oven.

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This entry was posted on December 4, 2013 by in Baking, Biscuits, British, Brunch, Easy, Lunch, Pastry, Snack, Starter and tagged , , , , , , , , , , , .
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