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
- Scrambled eggs
- Smoked salmon
- Mary Berry’s Caesar Salad Dressing
- Preheat oven to 180°C.
- Add self-raising flour into a large bowl with salt, baking powder and linseeds and mix to combine.
- 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.
- In a separate bowl combine milk with lemon juice and set aside for a few minutes before adding into the flour mixture. Combine well.
- 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.
- 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.
- 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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