Ingredients
- Creamy buttermilk scone
- Everyday Favourites self raising flour 640g
- Lakeland Dairies butter 160g
- Salt 15g
- Sugar 64g
- Charcoal powder 20g
- Baking powder 32g
- Buttermilk 220g
- Millac Gold Double 54g
- Full fat milk, for glazing 20g
- Salmon cream
- Cream cheese 125g
- Millac Gold Double 250g
- Dill, chopped 10g
- Shallots, finely diced and pan fried 25g
- Salt & pepper to taste
- Everyday Favourites paprika to taste
- Lemon juice 5g
- Irish smoked salmon, finely chopped 250g
Method
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- Mix the flour, cold Lakeland Dairies butter, salt, sugar, charcoal powder and baking powder to a coarse, sand-like texture.
- Add the buttermilk and Millac Gold Double and mix until lightly incorporated.
- Remove from the bowl. Finish mixing by hand until all ingredients are evenly blended.
- Rest the mixture for 10 minutes in the chiller.
- Roll to desired consistency and cut to shape. Brush with milk and bake at 180⁰C for 20 minutes until the scones are crisp on the outside and tender on the inside.
- Whip together the cream cheese and Millac Gold Double to soft peak.
- Add the chopped dill and pan-fried shallots.
- Add salt, pepper and paprika to taste.
- Add lemon juice and mix well.
- Finally, carefully mix in the finely chopped smoked salmon.
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