Breakfast, lunch, starter or even as a delightfully indulgent snack – these simple Girdle scones with homemade chutney combine to form one of our most indulgent and moreish smoked salmon recipes!

Make approx. 8 scones

ingredients

For the topping:

• 100g of RR. Spink & Sons Cold Smoked Salmon
• 1 shallot, minced
• 2 ripe but firm pears, cored & diced into 1cm pieces
• 3 tbsp cider vinegar
• 3 tbsp honey
• 2 tbsp sloe gin
• 4 whole cloves
• 1/4 cup golden raisins

For the scones:

• 225g self-raising flour
• 50g butter
• 50g caster sugar
• 1 egg, beaten
• 4 tbsp milk

“One of those quick & easy recipes that’s certain to impress – I love the balance of rich flavours in these delicious cold smoked salmon scones!” – Scott Fraser, RR. Spink & Sons Chef

Method

1. In a saucepan bring the shallot, honey, sloe gin, cloves and cider to the boil. Drop in the diced pears and boil for a further 5-10 minutes, until the pears are soft.
2. Remove from the heat and stir in the golden raisins. Set to one side while you make the scones.
3. For the Girdle scones, use your hands to rub the butter into the flour until it resemble breadcrumbs.
4. Stir in the sugar, then add the egg and milk. Using a wooden spoon, mix to form a firm dough.
5. Roll the dough to about 1cm thick and cut into 8 triangles.
6. Lightly oil a heavy-based frying pan and cook the scones over a low-medium heat for about 5 minutes on each side.
7. To serve, place the smoked salmon onto each of the warm scones and spoon over the chutney.