• 200g Self raising Flour (farinha com levadura)
• 100g Cold butter diced
• 1 large handful of cress (if you have it, if not leave it out)
• 100g of cheddar cheese grated (or emmental / gouda / parmesan)
• 2 eggs
• Milk to mix
• 125 g cream cheese (Philadelphia)
• 100g of smoked salmon (or more……..)

1. Put the oven on at 200˚C and wait until it is at this temperature before putting the scones in to cook.
2. Rub the butter pieces into the flour until like fairly fine breadcrumbs.
3. Mix in the cress, cheese.
4. Add the eggs
5. Add just enough milk to bind the mixture together into a nice dough, if it gets too sticky add a little more flour.
6. Roll out to 1.5 cm (1 inch thick).
7. Use a small pastry cutter to cut on the scones.
8. Put on a flat baking sheet (not in a tin with sides that will steam them)
9. Bake for 10 – 15 minutes untill golden brown.
10. Cool on a rack away from small children and dogs !
11. Cut in half so you have two circles of scone spread on the cream cheese and plonk on the salmon

Quick and really easy, the only time consuming bit is waiting for the oven to heat up. Got this from a recipe in a magazine at Jeffs Haircare in summer 2006, used it for the first time at Bens 50^th Cocktail / Birthday Party in 2006.

I´ve never actually put cress in the recipe as we do not have it available here in Portugal. First time I made these I left them cooling and nipped out the shop for some cream cheese returned to find our “new stray dog” Bob had eaten half of them !