Scones and sandwiches

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What better way to celebrate the Queen’s Birthday long weekend than with a high tea? Gather your friends and try out these recipes for some scones and sandwiches our food writer Libby Kimber has put together. Photos by Kerrie Brewer.

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Scones with jam and cream

  • 2 eggs
  • 1/2 cup cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3 cups self-raising flour, sifted

To serve

  • Jam of choice
  • Thickened cream, whipped

Preheat oven to 225°C. Line two baking sheets with baking paper.

To make the scones, beat together the eggs, cream, milk and sugar until frothy. Fold in the sifted flour and mix to combine.

Turn the dough out onto a floured surface and knead gently until smooth. Flatten the dough to a thickness of 2-2.5cm. Using a floured cookie cutter (or a drinking glass), cut out the scone shapes and place them on the baking trays.

Bake in the oven for five minutes, or until light brown. Serve warm with jam and whipped cream.

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Cucumber and salmon sandwiches

Makes 8 round sandwiches

  • 8 slices white bread
  • Butter
  • Kewpie mayonnaise
  • 1 cucumber
  • Small can pink or red salmon 
  • Sea salt and cracked black pepper 
  • Sriracha (optional)

Using a small drinking glass, cut out two rounds from each slice of bread. Spread butter and mayonnaise thickly on each piece.

Slice the cucumber into thin rounds, then in half again. Top half the slices of bread with the cucumber followed by the salmon and a pinch of salt and pepper.

Spread Sriracha on the remaining slices and use them to top off the sandwiches. Serve and eat immediately.  

For more recipes:

First National Altitude
First National Altitude