Parmesan and chive scones with smoked salmon

Recipes / Fish

Add savoury scones to your next high tea menu.

Recipe «Parmesan and chive scones with smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 350g self-raising flour, 1 tsp baking powder, 100g cold butter, 2 tbsp finely chopped chives, 40g finely grated parmesan , 180ml buttermilk, 1 egg, lightly beaten, 2 eschalots, thinly sliced , 120g creme fraiche, 2 tsp lemon juice, 100g smoked salmon, torn, 1/2 granny smith apple, cored, cut into julienne.

Ingredients:

  • 350g self-raising flour 
  • 1 tsp baking powder 
  • 100g cold butter 
  • 2 tbsp finely chopped chives 
  • 40g finely grated parmesan 
  • 180ml buttermilk 
  • 1 egg, lightly beaten 
  • 2 eschalots, thinly sliced 
  • 120g creme fraiche 
  • 2 tsp lemon juice 
  • 100g smoked salmon, torn 
  • 1/2 granny smith apple, cored, cut into julienne 

Instructions

  1. 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).
  2. 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.
  3. 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.