Cheddar scones
Fantastic straight from the oven or served the next day, split and toasted through
Dill scones with smoked salmon & cucumber relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 7-8 scones
Skip to ingredients
- 200g plain flourplus extra for dusting
- 200g wholemeal plain flour
- 1 tsp bicarbonate of soda
- 20g pack dillhalf finely chopped
- 50g unsalted buttervery cold and cut into cubes
- 300ml milkwarmed, plus extra for brushing
- 1 tsp poppy seeds
- 200g pack smoked salmonslices and 300g pack soft cheese, to serve
For the pickle
- 1 tbsp caster sugar
- 100ml rice wine vinegar
- 1 large cucumberpeeled
- half red onionvery thinly sliced
- 1 mild red chillideseeded and finely chopped (optional)
Nutrition: per serving
- kcal365
- fat10g
- saturates5g
- carbs48g
- sugars7g
- fibre4g
- protein21g
- salt2.85g
Method
step 1
For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.
step 2
Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones (see tip, below). Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. As with all scones, these are best eaten on the day.
step 3
For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.
