By, Victoria Prever
1 min read
ByVictoria Prever, Victoria Prever
Makes: 10 -12
Preparation: 15 minutes
Cooking: 10-15 minutes
INGREDIENTS
For the scones:
150g self-raising flour
75g light brown self-raising flour
½ tsp salt
50g slightly salted butter, chilled, cut in small pieces
20g finely chopped dill
125ml buttermilk
3 tbsp full-fat milk
Extra white flour for dusting
1 egg, beaten with a little salt
For the horseradish crème fraîche:
100ml half-fat crème fraîche
1 ½ tsp creamed horseradish, or more to taste
Smoked salmon, to serve
METHOD
Heat the oven to 220°c and line a baking sheet with baking parchment.
Tip the flour and salt into a mixing bowl.
Rub in the butter, until the flour resembles fine breadcrumbs.
Measure the buttermilk and milk into a jug. Make a well in the middle of the flour mixture and pour most of the buttermilk mixture in. Reserve some as you may not need it all.
Using a round bladed knife, gently work the mixture together until it forms a soft, almost sticky, dough. Add more buttermilk to incorporate any loose dry bits of mixture, but don’t stir too much or the scones will be tough and chewy.
On a floured surface, knead the dough very lightly just to bring it together and get rid of the cracks, then pat it gently down so it is about 2 ½ cm thick.
Dip a 5cm round fluted cutter in flour to stop the dough sticking then cut out the scones. Pull the trimmings together to make another ball, pat down and cut out more scones until you have no more dough.
Place on the baking sheet and glaze lightly with the egg.
Bake for 10-15 minutes until risen and golden and cool on a wire rack.
Mix the crème fraiche with the horseradish and season to taste.
Serve the scones with smoked salmon and a dollop of the horseradish cream.
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