Drop scones with smoked salmon & crème fraîche

Drop scones with smoked salmon & crème fraîche

These look ultra posh but are so simple to make.

By , 21 September 2015
Drop scones with smoked salmon & crème fraîche
  • Ready in: 20 mins
  • Serves: 16
  • Price: 25p per serving
Nutritional Info
Each 40g serving contains
  • Fat 6
    9%
  • Sat Fat 3.3
    16%
  • Sugar 1
    1%
  • Salt 0.36
    6%
  • Cals 104
    5%
of your reference intake.
Typical energy values per 100g: 1088kJ/260kcal.
Ingredients
  • 175g self-raising flour
  • 1⁄2 level tsp baking powder
  • 1 large free-range egg
  • 225ml milk (whole or semi-skimmed)
  • 2 tsp sunflower oil
  • 150ml Asda Crème Fraîche
  • 100g Asda Extra Special Smoked Salmon
  • A few sprigs dill
Method
  • Sift the flour and baking powder into a bowl and season with salt and pepper. Make a well in the middle and break in the egg. Add about a third of the milk and whisk to make a thick batter, then whisk in the rest of the milk until the batter is smooth.

  • Grease a large non-stick frying pan with oil, wiping off any excess with kitchen paper. Heat the pan, then turn the heat to medium. Drop tablespoons of the batter into the pan, leaving a gap between them (you should be able to fit four scones into a large pan). Cook for about 1 minute or until you see bubbles come to the surface, then flip the scone over and cook for another 30 seconds to 1 minute or until brown. Put the scones on a wire rack and cover with a tea towel while you cook the rest (this keeps them soft).

  • Top each drop scone with a spoonful of créme fraîche, some smoked salmon and a sprig of dill. Season with freshly ground black pepper.