Parmesan and Chive Scones with Smoked Salmon
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Scones have become a perennial favourite among many Aussies thanks to their buttery and savoury flavour. With this in mind, here's a recipe for you to try that will likely be a big hit among your family members and friends!
Parmesan and chive scones with smoked salmon promise a pleasant treat for your next high tea session, especially when paired with a warm cup of mint tea.
Here’s what you need for this recipe:
1. 350 grams of self-raising flour
2. A teaspoon of baking powder
3. 100 grams of cold butter
4. Two tablespoons of finely chopped chives
5. Half a cup of finely grated parmesan
6. 130 millilitres of buttermilk
7. An egg, lightly beaten
8. Two eschalots
9. Half a cup of creme fraiche or sour cream
10. Two tablespoons of lemon juice
11. 100 grams of smoked salmon, torn
12. Half a granny smith apple
Start by preheating the oven to 220 degrees Celsius. Then, line a large baking tray with baking paper. In a medium-sized bowl, sift flour, baking powder, and one-fourth a teaspoon of salt. Add some freshly ground black pepper. Coarsely grate the butter into a bowl before rubbing it into the flour mixture up until only crumb-sized pieces remain.
Add the chives, parmesan cheese, and buttermilk. Using a dinner knife, cut in until almost combined. Transfer the dough onto a lightly floured work surface and, using your hands, pat out to a 13cm x 18cm rectangle (use a ruler to help you form straight edges). Place dough with the long edge facing you. Cut it in half lengthwise, then each half widthwise into 6 rectangles. With this, you’ll have 12 rectangular scones.
Carefully place them on the lined tray and lightly brush the tops with egg. Top each scone with an eschalot slice before sprinkling more parmesan. Pop the tray in the oven for about 12 minutes or until the scones have risen and reached a golden brown colour.
Cut the scones in half. Combine the creme fraiche and lemon juice in a bowl, then spread over the bases. Last but not least, add some smoked salmon and apple pieces in between. Ta-da! How delicious does that sound?
Parmesan and chive scones with smoked salmon promise a pleasant treat for your next high tea session, especially when paired with a warm cup of mint tea.
Source: Taste.com.au
Here’s what you need for this recipe:
1. 350 grams of self-raising flour
2. A teaspoon of baking powder
3. 100 grams of cold butter
4. Two tablespoons of finely chopped chives
5. Half a cup of finely grated parmesan
6. 130 millilitres of buttermilk
7. An egg, lightly beaten
8. Two eschalots
9. Half a cup of creme fraiche or sour cream
10. Two tablespoons of lemon juice
11. 100 grams of smoked salmon, torn
12. Half a granny smith apple
Start by preheating the oven to 220 degrees Celsius. Then, line a large baking tray with baking paper. In a medium-sized bowl, sift flour, baking powder, and one-fourth a teaspoon of salt. Add some freshly ground black pepper. Coarsely grate the butter into a bowl before rubbing it into the flour mixture up until only crumb-sized pieces remain.
Add the chives, parmesan cheese, and buttermilk. Using a dinner knife, cut in until almost combined. Transfer the dough onto a lightly floured work surface and, using your hands, pat out to a 13cm x 18cm rectangle (use a ruler to help you form straight edges). Place dough with the long edge facing you. Cut it in half lengthwise, then each half widthwise into 6 rectangles. With this, you’ll have 12 rectangular scones.
Carefully place them on the lined tray and lightly brush the tops with egg. Top each scone with an eschalot slice before sprinkling more parmesan. Pop the tray in the oven for about 12 minutes or until the scones have risen and reached a golden brown colour.
Cut the scones in half. Combine the creme fraiche and lemon juice in a bowl, then spread over the bases. Last but not least, add some smoked salmon and apple pieces in between. Ta-da! How delicious does that sound?
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