Smoked Rainbow Trout Dill and Cheese Scones

This is a magnificent flavorsome savoury scone and is excellent for snacks in between meals.

Ingredients make 15

500 g self raising flour

¼ tsp white ground pepper

8 g salt

450 g milk

125 g smoked Rainbow trout shredded

125 g shredded cheddar cheese

10 g finely chopped dill

1 tsp dried mixed herbs

Method

Preheat oven to 200ºC fan forced (220C normal bake). Blend flour, pepper and salt in a bowl. Combine milk, rainbow trout, cheese, dill and mixed herbs in another bowl. Add this mix to the flour and combine with a scraper or hands. Place on a workbench dusted with flour and roll or press out to a thickness of approx 25mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Bake in the oven approx 12 min.

Note: Experiment with other types of smoked fish such as salmon.