Smoked Salmon & Cream Cheese With Soda Scones

This is based on the traditional cream cheese and smoked salmon bagel, but a soda scone is a good alternative.

Serves: 4

For the soda scones:

  • 250g plain flour
  • 1 level tsp salt
  • 1 level tsp bicarbonate of soda
  • 250ml buttermilk

For the topping:

  • 150g cream cheese
  • 400g smoked salmon
  • Black pepper
  • Fresh chives, chopped
  • 1 lemon
  1. First make the scones by putting the flour into a bowl with the salt and bicarbonate of soda and mix well.
  2. Add the buttermilk and carefully and lightly mix the flour into a light dough.
  3. Make into a ball and put onto a floured surface. With hands dusted in flour, pat down the dough into a round about 1cm thick. Cut the dough into 4.
  4. Place into a dry non-stick pan and, keeping the dough apart, cook on a low heat for 6 minutes. Turn over and cook on the other side for 6 minutes. Remove and place onto a rack.
  5. While still slightly warm, cut each one in half horizontally.
  6. Spread some cream cheese onto each half then put a large slice of smoked salmon on top.
  7. Sprinkle with black pepper and chives and serve with a squeeze of lemon.

Credits

Rosemary Shrager’s Yorkshire Breakfasts, published by Great Northern Books Limited. Image by Sue Hiscoe. www.greatnorthernbooks.co.uk