Preparation time: 15 minutes
Cooking time: 10 minutes to 12 minutes
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g salted butter, diced
- 100g strong extra mature cheddar, finely grated
- 150ml milk, plus extra for brushing
- 150g soft cheese
- 100g smoked salmon, torn into 12 pieces
- Salad cress
- Lemon wedges, to serve
- Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three-quarters of the cheddar and then the milk to make a fairly soft dough.
- On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 scones. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.
- Split each scone in half, spread the base with soft cheese, top with a piece of smoked salmon and sprinkle over some cress before replacing the top. Serve with small wedges of lemon for squeezing over the salmon.
- Add texture to these scones with the inclusion of pumpkin seeds.
- Mix a handful in with the ingredients at the end of step 1.
For further baking and afternoon tea inspiration, visit WaitroseLast modified: June 10, 2021