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
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
- 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.
- Remove from the heat and stir in the golden raisins. Set to one side while you make the scones.
- For the Girdle scones, use your hands to rub the butter into the flour until it resemble breadcrumbs.
- Stir in the sugar, then add the egg and milk. Using a wooden spoon, mix to form a firm dough.
- Roll the dough to about 1cm thick and cut into 8 triangles.
- Lightly oil a heavy-based frying pan and cook the scones over a low-medium heat for about 5 minutes on each side.
- To serve, place the smoked salmon onto each of the warm scones and spoon over the chutney.