Dill scones with hot smoked salmon and horseradish cream recipe
Treat your party guests to these delicious savoury dill scones, topped with a generous dollop of creamy horseradish cream and hot smoked salmon flakes. To get ahead of time, the scones can be made and stored in the freezer for up to 1 month.
See method- Serves 5 (makes 20)
- 30 mins to prepare and 10 mins to cook
- 109 calories / serving
- Freezable
Ingredients
- 175g (6oz) self-raising flour, plus extra for rolling
- 1 tsp baking powder
- 50g (2oz) cold butter, diced
- 1 tbsp fresh dill, finely chopped, plus extra sprigs to serve
- 75ml (3fl oz) buttermilk
- 1 tbsp milk
For the topping
- 60ml (2 1/2fl oz) whipping cream
- 1 tbsp hot horseradish sauce
- 100ml (3 1/2fl oz) crème fraîche
- ½ lemon, finely zested
- 1 x 180g pack hot smoked salmon fllets, flaked into small chunks
Each serving contains
- Energy
- 455kJ 109.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 8.7gProtein 3.5gFibre 0.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Sift theflour, baking powder and 1/2 tsp salt into the bowl or a food processor. Add a good grind of black pepper and the butter, then whizz to fine crumbs. Tip the crumbs into a large bowl, then stir in thedilland buttermilk to make a soft, non-sticky dough.
- Turn out the dough onto a lightly floured surface and flatten with your hands to about 1·5cm (3/4in) thick. Dip a 4cm (2in) pastry cutter in flour and stamp out 10 rounds, re-rolling the pastry as needed.
- Put the rounds on a baking tray lined with nonstick paper. Brush with the milk, and then bake for 10 minutes, or until risen and golden. Remove from the oven and leave to cool on a wire rack.
- Meanwhile, whip the cream to soft peaks. Fold in the horseradish sauce, crème fraîche,lemonzest and a little ground black pepper. Set aside.
- Cut the scones in half and spread with the cream mixture. Top with a piece of the salmon and a sprig of dill; arrange on a platter. Serve.
- See more Christmas recipes
