Easy Herb & Cheese Scones with Smoked Salmon
- 250g Self-raising Flour
- 1 Tbsp baking powder
- 100g cheddar, grated
- 100g edam cheese, grated
- 2 Tbsp fresh parsley, chopped
- 1/4 cup baby spinach leaves, chopped
- 250ml milk
- 2x medium-sized eggs
- 250g cream cheese, softened
- 300g Regal Cold Smoked Salmon
- 1 large shallot, finely sliced
- fresh dill
- cracked pepper
Heat oven to 200ºC regular bake and line two oven trays with baking paper.
In a large bowl, combine the self-raising flour, baking powder, cheese and chopped parsley and spinach.
Pour the milk into a large jug or bowl then add the eggs and beat to combine. Pour the mixture into the dry ingredients and fold to combine, be careful not to over mix.
Place 12 large spoonfuls of the mixture onto the two trays, leave space for them to spread and rise.
Bake for 12-14 minutes or until golden brown. Place on a wire rack to cool slightly before cutting in half and topping with cream cheese, smoked salmon, thinly sliced shallots, fresh dill and cracked pepper.