Savoury Afternoon Tea - Cheese Scones and Salmon

A community recipe by natzmc

Not tested or verified by Nigella.com

Introduction

i was just sitting at work thinking about food, i don't know why but the sort of Devonshire style afternoon tea of scone cream and jam came to mind but i don't have much of a sweet tooth so this came to mind

Ingredients

Serves: 4-6

Metric Cups

For the Cheese Scones

oil
225 grams strong white flour (organic)
1 tablespoon baking powder
1 pinch of salt
40 grams butter (diced)
125 grams cheese (strong, I suggest blue cheese but very mature cheddar etc would be fine)
1 pinch of cayenne pepper
125 millilitres milk

For the Serving

1 tub creme fraiche
capers
gherkins
smoked salmon (chopped strips)

For the Cheese Scones

oil
7⅞ ounces strong white flour (organic)
1 tablespoon baking powder
1 pinch of salt
1⅖ ounces butter (diced)
4⅖ ounces cheese (strong, I suggest blue cheese but very mature cheddar etc would be fine)
1 pinch of cayenne pepper
4 fluid ounces milk

For the Serving

1 tub creme fraiche
capers
gherkins
smoked salmon (chopped strips)

Method

Savoury Afternoon Tea - Cheese Scones and Salmon is a community recipe submitted by natzmc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 200Â°C/gas 6 Lightly grease a baking sheet

Sift the flour, baking powder and salt into a bowl Rub the butter into the flour mixture until it resembles fine breadcrumbs add in two thirds of the cheese, the cayenne

Using a knife, gradually put in enough of the milk to make a soft dough

Roll out the dough on a floured surface to a thickness of about 1.5cm. Cut into circles Place the circles on the greased baking sheet.

Sprinkle them with the remaining cheese and bake for 12-15 minutes transfer to wire rack and let them cool a bit

mix together the creme fraiche, capers and cornichons which you have chopped once scones are cool enough to handle (or can have them cold) split open and assemble like tradition cream tea, the scone, the creme friache mixture then strips of smoked salmon

Preheat the oven to 200Â°C/gas 6 Lightly grease a baking sheet

Sift the flour, baking powder and salt into a bowl Rub the butter into the flour mixture until it resembles fine breadcrumbs add in two thirds of the cheese, the cayenne

Using a knife, gradually put in enough of the milk to make a soft dough

Roll out the dough on a floured surface to a thickness of about 1.5cm. Cut into circles Place the circles on the greased baking sheet.

Sprinkle them with the remaining cheese and bake for 12-15 minutes transfer to wire rack and let them cool a bit