Savoury Pinwheel Scone with Smoked Slamon, Capers and Rocket
Scones are always popular to whip up at a moment’s notice. Oldfield writes: “This recipe is a great example of adapting a recipe to an occasion. It was initially Gran’s grandmother’s recipe and used as a sweet pinwheel scone, but over the years, we have enjoyed changing the flavours. Here, rich smoked salmon, salty capers and peppery rocket combine together perfectly. The scone could be served for breakfast or as a light lunch with salad on the side.”
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|3 cups||Self raising flour|
|½ cup||Parmesan cheese, grated|
|250 g||Cream cheese|
|1 tbsp||Capers, roughly chopped|
|1 cup||Rocket, roughly chopped|
|200 g||Salmon - hot smoked fillets|
- Preheat the oven to 210°C.
- Grease and line a baking tray or large cake tin.
- Set aside.
- Sift the flour and salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs.
- Stir in the cheese and enough milk to make a firm,moist dough.
- Turn the dough out onto a floured surface, then roll it out to form a 25cm square.
- Mix the cream cheese and capers in a bowl, beating until soft. Spread over the dough.
- Sprinkle over the rocket, then add the smoked salmon.
- Roll up to form a log. Cut into 5 rounds and arrange in a circle on the lined baking tray or cake tin.
- Bake in the preheated oven for 20-25 minutes. Serves 5.