Pesto and Salmon Drop Scones: Perfect nibbly bites to serve to your guests – more of a canapé than a starter to accompany the conversation!

Pesto and Salmon Drop Scones (Makes 20)

For the scones:

  • 115g (4 oz) of self-raising flour
  • 1 egg
  • 2 tbsp Pesto sauce
  • 100ml (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 dill
  1. Place the flour in the food processor bowl. Add the egg, pesto sauce and half the milk and blend on a slow speed. Thin to a dropping consistency with the remaining milk. Season.
  2. Wipe a sauce pan or 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.
  3. Place the mini pancakes on a serving plate, top each with a spoon of sour cream and a roll of smoked salmon.  Scatter chopped dill on top.


 Recipes by Russell Hobbs

Rachel is the beauty and fashion director at IDEAL. She loves trying new products and is an avid fan of London's fashion, from the high end to the high street.