Sundried Tomato Scones With Salmon And Sour Cream
- 2 1/3 cups self-rising flour
- 3 tbsp butter, chopped
- 6 oz sundried tomatoes drained, finely chopped
- 2 oz Parmesan cheese, grated
- 1/2 oz chives, chopped, plus 1 tablespoon extra, finely chopped
- 1 cup milk
- 1/2 cup sour cream
- 2 oz sliced smoked salmon
- None None lemon wedges, to serve
- Preheat oven to 425u0b0F. Lightly grease a baking sheet. For the dough, sift flour into a large bowl. Rub in butter lightly using fingertips. Stir in tomatoes, Parmesan and chives. Season to taste. Make a well in center and pour in milk. Using a butter knife, mix until just combined.
- Turn out onto a lightly floured surface. Knead gently. Press or roll out into a 3/4 inch thick square and cut into 8 squares. Arrange close together on baking sheet and bake 15-18 mins, until hollow sounding when tapped. Cool on a wire rack.
- Meanwhile, combine sour cream and extra chives in a small bowl and season to taste. Split scones open and fill with smoked salmon and sour cream mixture. Serve with lemon wedges.
flour, butter, tomatoes, parmesan cheese, chives, milk, sour cream, salmon, lemon wedges
Taken from recipes-plus.com/api/v2.0/recipes/29765 (may not work)