Sun-dried tomato scones with salmon and creme fraiche

Serving size: Serves 8
Cooking time: Less than 60 minutes
Course: Finger food, Side dish, Snacks
Favourite flavours: Cakes/baking, Cheese, Seafood

INGREDIENTS

2 cups self-raising flour
30g butter, chopped
½ cup sun-dried tomatoes, drained, finely chopped
½ cup finely grated parmesan
¼ cup chopped chives, plus extra 1 tablespoon finely chopped
1 cup milk
½ cup crème fraiche
60g sliced smoked salmon
Lemon wedges, to serve

METHOD

Preheat oven to very hot, 220°C. Lightly grease an oven tray.
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 centre of flour mixture. Pour in milk all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead gently. Press or roll out to form a square about 2cm thick. Cut into 8 squares.
Place close together on tray. Bake for 15-18 minutes, until scones sound hollow when tapped. Cool on a wire rack.
Meanwhile, in a small bowl, combine crème fraiche and extra chives. Season to taste.
Break scones open and fill with smoked salmon and crème fraiche. Serve with lemon wedges.

Top tip
Smaller versions are perfect to serve as canapés. Cut dough into 20 squares and bake 12-15 minutes.

For more yummy scone ideas, see this week's Woman's Day (on sale June 1).

MESSENGER