Scones with smoked salmon and soft cheese
- 225g self raising flour, plus extra for shaping
- Pinch of salt
- 1/4 level tsp mustard powder
- Good pinch of cayenne
- 50g butter, in small cubes
- 75g extra mature cheddar, grated
- 2 tbsp chopped fresh chives
- 150ml semi-skimmed milk
- 150g Asda Lighter Plain Soft Cheese
- 100g smoked salmon
- Few sprigs of fresh dill
Pre-heat the oven to 220C/200C Fan/Gas 7. Grease two baking trays. Sift the flour, salt, mustard powder and cayenne into a bowl.
Rub in the butter. Add the cheese and chives and stir until evenly mixed.
Set aside 1 tbsp of the milk. Add the rest of the milk, all at once, and mix with a round-bladed knife to make a soft but not sticky dough. It is important to add the milk all at once or you will not get a smooth dough.
Flour your hands and gather the mixture together, handling it as little as possible. The less you handle the dough, the lighter the scones will be. Put on a lightly floured surface and pat out to 2cm thick.
Flour a 5cm-wide cutter and cut out scones. Place on the trays.
Gather the leftover dough, pat out and cut again. Repeat this until all the dough has been used up. There should be enough to make 10. Brush the tops with the leftover milk, bake for 12-15 minutes, then cool on a wire rack.
Just before serving, split the scones through the middle and spread the bottom halves with soft cheese. Top with a piece of smoked salmon and a sprig of dill. Put the tops on at an angle to show off the filling.