Great for serving with drinks, at a buffet lunch and as party food. These little canapes can be made in advance, wrapped in foil and frozen. When required, thaw and assemble with crème fraiche and smoked salmon. This recipe will bake about 2 dozen small drop scones.
|50 g||Plain Flour|
|25 g||Buckwheat or Wholemeal Flour|
|1 tsp||Baking Powder|
|3 tbsps||Creme Fraiche|
|100 g||Smoked Salmon Trimmings|
|1 ||Bunch fresh dill|
1. Sieve the two flours and baking powder into a large jug.
2. Beat in the egg and milk to make a smooth batter.
3. Heat a heavy frying pan then add a little oil and swirl it around.
4. Pour teaspoon amounts of batter onto the hot pan.
5. Cook until small bubbles appear and underside is golden.
6. Turn over and cook the other side.
7. Transfer drop scones to a wire rack to cool.
8. Repeat until the batter is finished.
9. Chop the smoked salmon and dill and mix into the crème fraiche.
10. Spread the mixture over the cold drop scones.
11. Decorate with any remaining sprigs of dill.
Temperature & cooking time:
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.