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Sour cream scones with smoked salmon
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in savory cream cheese and smoked salmon scones with fresh dill while you knit.
Ingredients:
  • Melted butter, to grease
  • Plain flour, to dust
  • 525g (3 1/2 cups) self-raising flour
  • 60g chilled butter, chopped
  • 125g (1/2 cup) sour cream
  • 18.80 gm sour cream, extra
  • 100g spreadable cream cheese
  • 200g smoked salmon
  • 40.00 ml chopped fresh dill
Instructions:
  • Preheat your oven to 220°C. Grease an 8cm-deep, 19cm square cake pan with melted butter and dust with flour.
  • In a large bowl, gently rub the butter into the self-raising flour until it resembles fine breadcrumbs. Create a well in the center and add the milk and sour cream. Use a round-bladed knife to cut and mix until the dough just begins to come together.
  • Transfer the dough onto a lightly floured surface and gently knead until it forms a cohesive mixture. Press it out with your fingertips until it's 3cm thick. Use a 5cm-diameter round cutter dipped in flour to cut out scones from the dough. Press the leftover dough together and repeat cutting to make a total of 16 scones.
  • Arrange the scones in the pan, ensuring they are side by side. Generously brush the tops of the scones with extra sour cream. Bake in the oven for about 15 minutes, or until they turn a light golden color and sound hollow when tapped on top.
  • Split the scones, then layer with cream cheese and smoked salmon. Finish with a sprinkle of dill before serving.

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