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Linseed scones with scrambled eggs and salmon

Linseed scones with scrambled eggs, salmon and Mary Berry’s Caesar Salad Dressing

Prep Time: 5 mins
Cook Time: 10 mins
Makes: 8 scones


  • 350g self-raising flour (plus extra for dusting)
  • 1 tsp baking powder
  • 85g chilled butter, cut into cubes
  • 3 tbsp linseeds
  • 150ml milk
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 beaten egg

To serve:

  • Scrambled eggs
  • Smoked salmon
  • Mary Berry’s Caesar Salad Dressing


  1. Preheat oven to 180°C.
  2. Add self-raising flour into a large bowl with salt, baking powder and linseeds and mix to combine.
  3. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. For best results make sure your butter is chilled and use your fingertips.
  4. In a separate bowl combine milk with lemon juice and set aside for a few minutes before adding into the flour mixture. Combine well.
  5. Sprinkle some flour onto your work surface and tip the dough out. Knead the dough for a few minutes until smooth. Pat into a round approximately 4cm deep. Use a 5cm cutter to cut out your perfectly sized scone shapes. Repeat until you have used up all the dough.
  6. Brush the tops with a beaten egg before placing on a baking tray. Bake for 10-15 mins until risen and golden on the top.
  7. Serve with freshly made scrambled eggs. I like to add a spoonful of Mary Berry’s Caesar Dressing while cooking the eggs for a creamy and delicious scramble. You can also drizzle some extra over the smoked salmon when serving.



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