SMOKED SALMON AND DILL SCONES
This recipe is one for all the salmon lovers and perfect for lunch or a mid-afternoon snack. You could also make mini scones and serve these at a party. I adapted this recipe from a plain scone recipe that I posted a little while ago which is very easy to adapt to make any kind of scones you like.
Makes 5 large scones. Ingredients for the scones: 55g butter, 225g flour, 2 teaspoons baking powder, a pinch of salt, zest of 1 lime, 2 tablespoons chopped dill, small squeeze lime juice, 120ml milk.
Method: Preheat oven to 200°C. Place flour, baking powder, salt, sugar, chopped dill and lime zest in a bowl and mix. Add chopped butter and us your hands to rub butter into dry ingredients until the mixture resembles breadcrumbs. Make a well in the middle, pour in milk and a little squeeze of lime juice. Use a knife to mix until you are able to bring it together into a ball. Turn onto a lightly floured surface and knead gently (4-5 times) simply to make the dough uniform. Gather into a ball and flatten onto the surface with your hand until about 2cm thick. Use a cutter to cut into rounds. Place on greaseproof paper on a baking tray and lightly brush with milk. Bake for 15 minutes until golden.
Ingredients for the sauce: 200g quark, 2 tablespoons chopped dill, a good squeeze of half a lime, salt and pepper to season. Method: mix all ingredients together and generously season with salt and pepper.
You probably need about 300g smoked salmon for all five scones.
Cook’s tip: in order to get scones that rise evenly that you are able to break in half easily, it is important to use a round cutter rather than just roll them into dough balls. If you don’t have a cookie or a pastry cutter just use an upside down drinking glass to cut the dough into rounds.
Thanks for stopping by! xS