Savoury parmesan scones with a salmon paste are a great breakfast treat, or even make a delicious lunch accompaniment. Nadiya Hussain's quick and easy scone recipe takes just 15 mins to bake and you can even double up the portion size and store the tasty scones in the freezer for a later date.
Nadiya Hussain’s recipe for a classic savoury scone will guarantee your scones rise high and tall – you sure will impress friends at brunch or guests at an afternoon tea party. They will definitely want to know the recipe! The tasty salmon filling with a mustard kick really add a twist to this afternoon treat. And, if you’re really feeling adventurous you could even try a variation of fillings including cheese, sage and onion, or even cheese and courgette.
Former Great British Bake Off winner Nadia says: ‘Scones are one of the first things most kids learn to bake, especially at secondary school. So varying them is a load of fun, and to have them for breakfast is even better. These ones are cheesy and spread with a delicious mustardy paste.’
- Nadiya Hussain's parmesan scones
- 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
- For the salmon paste
- 120g smoked salmon trimmings
- 1 tablespoon wholegrain mustard
- ½ teaspoon salt
- A sprinkling of black pepper
- 5 tablespoons Greek yoghurt/crème fraîche
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.