- Preparation:
-
Simple
-
Serves 6
- Cook:
Raw materials
- 225g self-raising flour, plus extra for dusting
- ½ teaspoon baking powder
- 140 g cold butter, chopped
- 150ml cold milk
- 2 teaspoons sesame seeds
- 2 teaspoons poppy seeds
- 1 egg, beaten
- 150g soft cheese
- 1 green onion, chopped
- 1 tablespoon chopped chives
- 100g smoked salmon
- Capers and dill leaves, for serving (optional)
Method
Step 1
Heat the oven to 220C/200C Fan/Gas 8 and line a baking tray with baking parchment. Add the flour, ½ teaspoon salt and baking powder to the bowl and stir to combine. Rub the butter with your fingertips for about 5 minutes until the mixture resembles bread crumbs. Use a cutlery knife to quickly stir in the milk. Mix the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm round and cut into eight triangles. Transfer to prepared baking sheet.
Step 2
Combine the sesame seeds, poppy seeds and black pepper in a small bowl. Brush scones with beaten egg, then sprinkle with seed mixture and a pinch of flaked sea salt. Bake for 18-20 minutes until cooked through. Cool on a wire rack until just warm. Freeze, let cool completely, then place into food bags and freeze for up to three months.
Step 3
Mix the soft cheese with the green onions and chives. Serve the scones lightly warmed with the soft cheese mixture and smoked salmon, and sprinkle with some capers and dill leaves if you like.
