...with sneaky added greens!
Pre-heat the oven to 220C / 200 fan / Gas 7. Lightly grease two large baking trays. Set aside a surface that you can also sprinkle with a little flour.
Using a pair of scissors, snip into small pieces both the salmon and the watercress / spinach. Set aside.
Sift the next four ingredients into a large mixing bowl (add in any grains at the end that wont sieve).
Gently rub the butter into the flour mix until it looks crumb-like. Add the cheese, the salmon and watercress / spinach and then the 100ml of milk and egg. Stir to combine.
Flour your hands then turn out the mix onto your floured surface. Sprinkle with another tablespoon or so of flour to enable you to press it down to a circle shape of approx 25cm length and width.
Using a cookie cutter, cut out rounds that you can place on the baking trays, spacing them apart (they’ll get bigger as they cook). Dip the cutter in flour if it sticks. Once you’ve cut away from all the circle, combine it into a ball and flatten down again, to the same depth as before. Carry on cutting until you’ve used it all up. A 6cm cutter will create about 20 scones.
Brush each scone with a little milk then bake for approx 10-12 minutes until cooked through and golden (bigger scones will take longer to cook). Leave to cool on their trays before removing.
You could also add some chopped fresh herbs – try dill or parsley.
You could also use different cheeses such as crumbled feta or even Stilton.
Try adding a teaspoon or two of mustard powder.
No cookie cutters? Try using an upside down plastic tumber!
50g smoked salmon
50g watercress / baby spinach
150g self-raising flour (plus a little extra to sprinkle)
100g plain wholemeal flour
1 1/2tsp baking powder
1/2tsp salt, plus a good twist of black pepper
15-g mature cheddar cheese, grated
100ml milk (plus approx. 1tbsp extra to brush)
1 medium egg, whisked