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Old Cheddar scones and smoked salmon




Source of Recipe


©2001 Dairy Farmers of Canada


List of Ingredients




1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
3/4 tbsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground pepper
1 tsp (5 mL) chopped fresh rosemary
1/2 cup (125 mL) cold butter
1/3 cup (75 mL) shredded Perron Old Cheddar, aged 2 or 4 years
3/4 cup (175 mL) buttermilk
4 tbsp (60 mL) sour cream
1/2 tsp (2 mL) lime or lemon juice
1/4 tsp (1 mL) salt
8 slices smoked salmon
4 sprigs dill

Recipe



Preheat oven to 375°F (190°C).

In a bowl, mix together flours, baking powder, 1/2 tsp (2 mL) salt, pepper and rosemary. Add butter to dry ingredients to form a fine crumble. Stir in Perron Old Cheddar. Add buttermilk and mix lightly with a spatula.

On a lightly floured surface, knead dough for about 20 seconds. Roll out dough to make a round about 3/4 inch (2 cm) thick. Let rest for 5 minutes.

With a 2-inch (5 cm) biscuit cutter, cut out dough and place on a lightly greased cookie sheet. Bake for about 15 minutes, or until scones are golden.

Stir together sour cream, lime juice and 1/4 tsp (1 mL) salt.

Serve each scone with 1 tbsp (15 mL) of sour cream mixture and 2 slices of smoked salmon. Garnish with dill.