Date posted: 28/02/2020

Lakeland Dairies savoury scones with smoked salmon & dill

Steeped in Irish heritage, Lakeland Dairies are celebrating this St Patrick’s Day. This recipe is inspired by the beautiful Irish landscape that is the Giant’s Causeway, a UNESCO World Heritage site in Northern Ireland! Their talented chefs have created this recipe, using creamy Millac Gold Double & delicious Lakeland Dairies Butter.

  • Serves 12
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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


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  1. Mix the flour, cold Lakeland Dairies butter, salt, sugar, charcoal powder and baking powder to a coarse, sand-like texture.
  2. Add the buttermilk and Millac Gold Double and mix until lightly incorporated.
  3. Remove from the bowl. Finish mixing by hand until all ingredients are evenly blended.
  4. Rest the mixture for 10 minutes in the chiller.
  5. 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.
  6. Whip together the cream cheese and Millac Gold Double to soft peak.
  7. Add the chopped dill and pan-fried shallots.
  8. Add salt, pepper and paprika to taste.
  9. Add lemon juice and mix well.
  10. Finally, carefully mix in the finely chopped smoked salmon.
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