Recipe: Cheese Scones with Honey Mustard Salmon

Cheddar Cheese Scones with Potted Salmon

Cheddar Cheese Scones with Potted Salmon

Scones are a classic British dish that is easily whipped up for a quick lunch, brunch or afternoon snack. It is a versatile recipe to which you can add almost any ingredients, whether they be sweet or savoury. I have always stuck to my mum’s recipe for scones – I think its the best. Adding a little cayenne and mustard powder brings out the flavour of the cheese and gives the scones a little kick. Served with my salmon, this dish is perfect for brunch or as an elegant starter for a dinner party.


cheese scones:
225g self-raising flour

1 tsp baking powder

1 tsp english mustard powder

good pinch of salt

pinch of cayenne pepper (or more is desired)

55g butter or margarine

115g grated mature Cheddar cheese + extra for topping

1 egg + 5 tbsp while milk (+ extra milk for glazing)

salt and pepper

1 tin salmon

3 tbsp honey mustard salad dressing

black pepper

squeeze of fresh lemon juice

Mum's Scone Recipe

Mum’s Scone Recipe


(preheat oven to 220*c and line a baking tray with baking paper)

for the scones:
– sift together the flour, mustard powder, salt, cayenne and baking powder

– use your fingers to rub together the butter or margarine and with flour mixture

– use a fork to add the egg and milk mixture and the cheese, then get your hand in to bring the dough together

– tip the dough onto a floured surface and bring together into a rough ball – do this quickly to avoid overworking the dough

– roll out with a rolling pin dusted in flour until around 2cm thick, then use a 2″ diameter cutter to cut out your individual scones

– brush each scone with a little milk, then sprinkle with cheese and black pepper

– transfer the scones to your baking tray and bake in your preheated oven for around 10 minutes, until lightly golden and risen to about double their original height

Freshly Baked Cheddar Cheese Scones

Freshly Baked Cheddar Cheese Scones

– while the scones are baking, prepare the salmon accompaniment but flaking the tinned salmon into a bowl and mixing with the honey-mustard dressing and seasoning

– spoon salmon into a pot to serve

– when out of the oven, leave to cool slightly for 5 minutes, then break in half (you can usually pull the into 2 pieces with your hands, but if not, use a serrated knife)

– spread with the salmon and enjoy!

*I served mine with a rocket salad. These scones are also delicious spread with plenty of butter while warm from the oven.

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  1. Pingback: The Art of Scones | Dine&Discover

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