Drop scones with smoked salmon & crème fraîche
- 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
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.