SPECIAL BRUNCH

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SEEDY SCONES WITH SMOKED SALMON

Prep: 25 mins

Cook: 20 mins

Serves: 6

Difficulty: Easy

• 225g self-raising flour, plus extra for dusting

• 1/2 tsp baking powder

• 140g cold butter, chopped

• 150ml cold milk • 2tsp sesame seeds

• 2tsp poppy seeds • 1 egg, beaten

• 150g soft cheese • 1 spring onion, finely sliced • 1tbsp chopped chives

• 100g smoked salmon capers and dill fronds, to serve (optional)

1. Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, 1/2 tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.