Pesto and Smoked Salmon Drop Scones

Try a savoury twist on the classic Rayburn drop scones. 

Pesto and Smoked Salmon Drop Scones


115g (4 oz) self-raising flour

1 egg

2 tbsp Pesto sauce

100 ml (4 fl oz) milk

Salt and freshly ground black pepper

Olive oil

For the Topping:

Crème fraîche or sour cream

55g (2 oz) smoked salmon, make up into small rolls

For the Garnish:

Lemon wedges

Chopped fresh parsley or dill

Makes 20


1. Place the flour in a basin and make a well in the centre. Add the egg, pesto and half the milk, whisk together and thin to a dropping consistency with the remaining milk. Season.

2. Wipe the simmering end of the hotplate with a little oil on a piece of kitchen paper. Drop tablespoons of the mixture onto the hotplate, when bubbles rise to the surface, turn over and cook the other side. Leave to cool in a clean tea-towel.

3. Place the pancakes on a serving plate, top each pancake with a spoon of sour cream and a roll of smoked salmon. Garnish with the lemon and chopped parsley or dill.

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