All purpose flour: 200 g, plus extra for dusting
Salt: 1/2 tsp
Baking powder: 1 pinch
Butter: 60 g, softened
Cheddar: 85 g, grated
Milk: 150 ml, plus extra as needed
Cream cheese: 475 g, softened
Salmon: 300 g, smoked slices, roughly torn
Cucumber: 1, peeled into strips with a vegetable peeler
Dill: sprigs
Here is how to prepare a delicious appetizer for your next brunch: try these scones topped with smoked salmon, cream cheese and cucumber strips. Yummy!
Preheat the oven to 220°C (200° fan) | 425F | gas 7.
Grease and line a large baking tray with greaseproof paper.
Stir together the flour, salt, and baking powder in a large mixing bowl.
Add the butter and rub into the dry ingredients with your fingertips until the mixture resembles rough breadcrumbs.
Stir in the Cheddar and then the milk until you have a rough dough, adding more milk as needed to bring it together.
Turn out the dough onto a lightly floured surface. Roll out to 2 cm | 0.75" thickness and cut out about 12 rounds with a round cookie cutter, approximately 4-5 cm | 1.75-2.25" thick.
Arrange on the lined tray.
Bake for about 15 minutes until golden and risen.
Remove to a wire rack to cool.
Cut the scones in half, and spread with cream cheese, and top with smoked salmon, cucumber strips, and dill sprigs before serving.
