Nadiya Hussains Parmesan Scones With Salmon Paste Recipes

NADIYA HUSSAIN'S PARMESAN SCONES WITH SALMON PASTE RECIPE

Nadiya Hussain's parmesan scones with salmon paste recipe image

Nadiya's classic savoury scone recipe will guarantee your scones rise high and tall - you sure will impress friends at brunch or an afternoon tea party.

Provided by GoodtoKnow

Categories Breakfast, Dinner, Lunch, Packed lunch, Snack

Time 15m

Yield Makes: 18

Number Of Ingredients 9

Ingredients

450g self-raising flour
110g butter, cubed
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon onion granules
1 tablespoon dried chives
50g Parmesan cheese, plus a little extra for sprinkling
300ml whole milk
1 egg, for glazing

Steps:

Preheat the oven to 220°C/fan 200°C. Lightly grease two baking sheets.
Put the flour and butter into a bowl and rub together with your fingertips until it is like breadcrumbs. Add the baking powder, salt, onion granules, chives and cheese and mix through really well. Make a well in the centre and pour in all the milk, then bring the dough together into one large mound.
Roll the dough out on a flour-dusted work surface to a thickness of 2cm, making sure to keep it to a rectangular shape. Using a sharp knife, cut it into 18 squares and place them on the baking trays a few centimetres apart. Brush with egg, sprinkle with Parmesan and bake for 12-15 minutes.
To make the salmon paste, put the salmon, mustard, salt, pepper and yoghurt into a blender and blitz.
When the scones are ready, put them on a rack to cool. Freeze half of them in bags and eat the other half spread with the salmon paste. This parmesan scones with salmon paste recipe is taken from Nadiya's cookbook Time to Eat, out on 11th July. Nadiya's Time to Eat TV show is currently airing at 8pm on Mondays on BBC Two.

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