Friday, 16 December 2016


“People are either born hosts or born guests.” - Max Beerbohm 

Have you had unexpected guests landing on your doorstep and suddenly they’re staying for lunch? We’ve had this happen to us and fortunately we’ve had enough in the fridge and pantry to serve this to them. With a glass of white wine and some green garden salad it’s a lovely light lunch!

Drop Scones with Smoked Salmon

125 g self-raising flour
1/2 tsp ground cardamom
1 tsp salt
1 egg, beaten
1 tbsp melted butter
150 ml milk
4 tsp vegetable oil 
To serve:
Pieces of smoked salmon
Lemon juice
Olive oil
Dill leaves
Sour cream
Chopped chives

Put the flour in a bowl and stir in the cardamom and salt. Make a well in the centre, and add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquids and add the remaining milk a little at a time, to make a fairly thick, smooth batter. Let the batter rest for a few minutes.
Takes the smoked salmon pieces and squeeze a generous amount of lemon juice over them and add a tablespoon of olive oil and the dill leaves. Allow to marinade while you cook the drop scones.
Heat a large shallow dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the cooked drop scones warm). Heat a griddle or large, heavy-based frying pan over a moderate heat and grease it with 1 teaspoon of oil.
Using a dessertspoon, pour the batter from the pointed end (rather than the side of the spoon) to make neat, round drop scones. Depending on the size of the griddle, you should be able to cook 4–6 at once, but make sure you leave enough space round them so you can turn them easily. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pancakes should be golden brown underneath.
Using a palette knife, turn the pancakes over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to the prepared dish, wrap in the tea towel and keep warm while you cook the remaining scones. Grease the griddle lightly with 1 teaspoon of oil before cooking each batch.
To serve, place the drop scones on the plate, add the drained salmon pieces on top, putting a dollop of sour cream on top and sprinkling some chopped chives over the lot.

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