250g/9oz Odlums Self Raising Flour

1 Level Teaspoon Baking Powder

50g/2oz Margarine

125g/4oz Smoked Salmon (finely chopped)

2 Spring Onions/Scallions (finely chopped)

Rind of ½ a Lemon

150ml/¼pt Milk

1 Egg


  1. Preheat oven to 200°C/400°F/Gas 6. Dust a flat baking sheet/tray with some flour.
  2. Sieve the flour and baking powder into a mixing bowl. Rub in the margarine.
  3. Add the smoked salmon, onions and lemon rind and gently mix through the dry ingredients.
  4. Beat the egg and milk together and mix in with the other ingredients to form a soft dough.
  5. Turn onto a lightly floured board and lightly knead, then roll out to a thickness of 2cms/1”. Cut into rounds of 8cms/3”. This amount will give about 6 scones.
  6. Place on the baking tray, if liked the tops of the scones can be brushed with a little milk. Bake for about 15 minutes until risen and golden brown. Cool on a wire tray.
  7. The scones can be served just plain with butter, or served with soup or smoked salmon also scones can be split and toasted and topped with a poached egg.

Perfect Scrambled Eggs:

For soft and creamy scrambled eggs the eggs must be fresh!

4 Fresh Eggs

2 Tablespoons Milk

A knob of butter

Salt & Pepper

Crack the eggs into a bowl, add the milk, salt and pepper. Beat until the yolks and whites are ‘just’ mixed. Put the butter into a cold pan over a low heat, pour in the eggs and stir continuously until the eggs have scrambled into a soft creamy mixture.

Serve immediately on hot plates with toasted smoked salmon scones!