Name: Smoked salmon and sour cream scones
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cup (300g) self-raising flour; 150 gram smoked salmon, chopped; 1/3 cup fresh dill tips, chopped; 1/4 teaspoon ground black pepper; 1/3 cup (80ml) sour cream; 1 cup (250ml) buttermilk, approximately; Dill cream; 1/2 cup (125ml) sour cream; 1/4 cup fresh dill tips, chopped

Ingredients

2 cup (300g) self-raising flour

150 gram smoked salmon, chopped

1/3 cup fresh dill tips, chopped

1/4 teaspoon ground black pepper

1/3 cup (80ml) sour cream

1 cup (250ml) buttermilk, approximately

Dill cream

1/2 cup (125ml) sour cream

1/4 cup fresh dill tips, chopped

Method

1.Grease 19cm x 29cm rectangular slice pan. Sift flour into medium bowl, stir in salmon, dill and pepper, then sour cream and enough buttermilk to mix to a soft, sticky dough.

2.Turn dough onto floured surface, knead until smooth, press dough out to 2cm thickness, cut into 5.5cm rounds, place into prepared pan.

3.Bake in very hot oven about 15 minutes. Serve with dill cream.

4.Meanwhile make dill cream. Combine ingredients in small bowl, mix well.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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