Sharing Chilli Cheese Scone Cake With Hot Smoked Salmon, Horseradish Cream & Watercress

Instructions

1. Heat the oven to 200C with two baking trays inside
2. Sift together the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined
3. Add butter to the bowl and massage with your fingertips to make a breadcrumb-like consistency
4. Add the 100g of the cheese, chives, dill and red chillies; mix until combined but don’t mix too much, or the butter will melt
5. Make a well in the middle; pour in some milk to give a soft but firm dough but don’t add all the milk at once as you may not need it all
6. Add a little flour to your work surface, split the dough in half and roll each half into a large circle 2cm thick
7. Place both on parchment paper, glaze with a bit of milk and sprinkle with the remaining cheese
8. Transfer to the hot baking trays and bake 30 mins until golden and cooked through
9. Mix the crème Fraiche and horseradish, then evenly spread onto the flat side of one of the scones
10. Top with the flaked salmon, watercress, red onion, crushed pink peppercorns and sea salt
11. Arrange the other scone on top, slice like a pizza and enjoy!

This is an adapted @bbcgoodfood cheese scone recipe…