Creamy Buttermilk Scone
- 640g Self Raising Flour
- 160g Lakeland Dairies Butter
- 15g Salt
- 64g Sugar
- 20g Charcoal Powder
- 32g Baking Powder
- 220g Buttermilk
- 54g Millac Gold Double
- 20g Whole Milk (for glazing)
Savoury Scones with Smoked Salmon & Dill
Savoury Scones with Smoked Salmon & Dill
45 min
Steeped in Irish heritage, we have created this recipe for scones inspired by the beautiful Irish landscape that is the Giant’s Causeway, a UNESCO World Heritage site in Northern Ireland! Our talented chefs have created this recipe, using creamy Millac Gold Double & delicious Lakeland Dairies Butter
Ingredients
Salmon Cream
- 125g Cream Cheese
- 250g Millac Gold Double
- 10g Dill, chopped
- 25g Shallots, finely diced and pan fried
- Salt & Pepper (to taste)
- Paprika (to taste)
- 5g Lemon Juice
- 250g Irish Smoked Salmon, finely chopped
Method
Creamy Buttermilk Scone
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.
Salmon Cream
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.
Asembly
Cut the scones in half and fill with creamy cheese rosette, add a small slice of Irish smoked salmon and garnish with red peppercorn and dill.
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