Add savoury scones to your next high tea menu.
- Preheat oven to 220C. Line a large oven tray with baking paper. Sift flour with baking powder and 1/4 teaspoon salt into a bowl. Season with a little freshly ground black pepper. Coarsely grate butter into bowl, then, using your fingers, rub into flour mixture until only crumb-sized pieces remain. Stir in chives and 20g (1/4 cup) parmesan. Pour over buttermilk. Using a dinner knife, cut in until almost combined. Turn out onto a lightly floured work surface and, using your hands, pat out to a 13cm x 18cm rectangle (use a ruler to help you form straight edges).
- Place dough with a long edge facing you. Using a sharp, floured knife, cut in half lengthwise, then each half width wise into 6 rectangles; you’ll have 12 rectangular scones. Place on lined tray, 3cm apart, then brush tops with egg. Top each scone with an eschalot slice and scatter with remaining 20g (1/4 cup) parmesan. Bake for 12 minutes or until risen and golden.
- Cut scones in half horizontally. Combine creme fraiche and lemon juice in a bowl, then spread over bases. Top with smoked salmon and a few apple pieces, then replace tops to serve.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set