Recipes
Date posted: 28/02/2020
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.