RECIPE BY:

Michael weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 500g Birds Eye Diced Sweet Potato, at room temperature
  • ½ cup Plain Flour, plus extra for board.
  • 2 cups Wholemeal Flour
  • 1 tbs Baking Powder
  • 1 Pinch of Salt
  • 1/2 bunch of Coles Chives, chopped
  • 100g Coles Vintage Cheddar Cheese, grated
  • ¾ cup milk
  • 50g cold butter
  • 1 Pack Coles Smoked Salmon
  • 1 Tub Philadelphia Cream Cheese
  • 1 jar of salmon roe

METHOD:

  • Pre-heat the oven to 180 degrees celsius.
  • In a mixing bowl, add wholemeal flour, plain flour, baking powder and butter. Using your hands, break up the butter through the flour so the flour becomes almost breadcrumb-like in texture. Add the cheddar cheese, chives, sweet potato and salt and fold through. Add in the milk and fold through until the dough comes together.
  • Add the scone dough to a floured chopping board and sprinkle more flour on top of the dough. Roll into a square with a thickness of approximately 2 cm. Slice into 4 x 4 cm squares (or using a cookie cutter, cut into rounds).
  • Place scones onto a lined baking tray, brush the tops of the scones with a dash of milk and bake in the oven for about 10 minutes or until golden brown on top.
  • To serve, add smoked salmon and cream cheese and chives to your scone.

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