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How to make Sour cream scones with smoked salmon

Yield = 16
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • Melted butter, to grease
  • Plain flour, to dust
  • 525g (3 1/2 cups) self-raising flour
  • 60g chilled butter, chopped
  • 250ml (1 cup) milk
  • 125g (1/2 cup) sour cream
  • 1 tablespoon sour cream, extra
  • 100g spreadable cream cheese
  • 200g smoked salmon
  • 2 tablespoons chopped fresh dill

Method

  • Step 1 Preheat oven to 220°C. Brush an 8cm-deep, 19cm (base measurement) square cake pan with melted butter to grease. Dust the pan with flour.
  • Step 2 Place the self-raising flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre. Add the milk and sour cream. Use a round-bladed knife in a cutting motion to mix until incorporated and the mixture just begins to hold together.
  • Step 3 Turn onto a lightly floured surface. Knead gently until the dough comes together. Use your fingertips to press out until 3cm thick. Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Gently press the leftover dough together and repeat cutting to make 16 scones.
  • Step 4 Place the scones, side by side, in the prepared pan. Brush the tops of the scones with the extra sour cream. Bake in oven for 15 minutes or until light golden and the scones sound hollow when tapped on top.
  • Step 5 Cut the scones in half. Top with the cream cheese and smoked salmon. Sprinkle with the dill to serve.