Scone-Wich, two ways by Anne-Marie Withenshaw
Scone-Wich, two ways by Anne-Marie Withenshaw

Preparation time 5 minutes

Total time: 10 minutes

Serves 2

Ingredients

For the Fancy Nancy

  1. 2 cheddar and green onion scones Withenshaw by Anne-Marie
  2. 30 ml (2 tbsp.) cream cheese (herb or plain)
  3. 15 ml (1 tbsp.) old-style mustard
  4. 2 slices gravlax or smoked salmon
  5. A few leaves of baby spinach or arugula
  6. 4 thin slices of cucumber
  7. To taste, chopped fresh dill

For the Ploughman's Fave

  1. 2 cheddar and green onion scones Withenshaw by Anne-Marie
  2. 15 ml (1 tbsp.) salted butter
  3. 30 ml (2 tbsp.) jam or sweet-and-sour chutney (such as apricot or fig)
  4. 2 thin slices of ham or turkey
  5. 2 slices aged cheddar cheese

Directions

These Cheddar and Green Onion Scone-Wich, by Anne-Marie Withenshaw are a savoury twist on the traditional scone and is sure to be a crowd-pleaser at your next gathering!

  1. Heat the scones according to package instructions. Cut scones in half, horizontally.

For the Fancy Nancy

  1. Spread a layer of cream cheese on the bottom half of each scone. Add a thin layer of Old style mustard.
  2. Top with slices of smoked salmon or gravlax, then a few spinach or arugula leaves. Add slices of cucumber. Season with salt and pepper. Sprinkle with chopped fresh dill.

For the Ploughman's Fave

  1. On the bottom half of each scone, spread a layer of salted butter. Then a layer of jam or sweet and sour chutney.
  2. Top with ham or turkey, then the cheddar.
  3. Place the top half of the scone on top of the filling and press down gently.

This recipe is courtesy of Anne-Marie Withenshaw

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