Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape the scones
Clotted cream
To serve
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the dill. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape the scones
Roll out the dough to approx. 1½ cm thick, cut out circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C, allow to cool slightly on a rack. Cut the scones in half.
Clotted cream
Combine the clotted cream, horseradish, lemon juice and salt.
To serve
Spread the clotted cream on top of the scones. Add the salmon, lemon slices and cress.
| Tip: | Instead of fresh horseradish and clotted cream, use cream cheese with horseradish. |
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