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
Honey milk
Dough
To shape
Feta cream
To serve
How it's done
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Honey milk
Mix the milk, honey and whisky in a measuring cup.
Dough
Mix the flour, baking powder and pepper in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in 150 ml of the honey milk and mix quickly to form a soft dough – do not knead.
To shape
Halve the dough, shape each half into a ball. On a lightly floured surface, flatten each to approx. 2 cm thick (approx. 15 cm in diameter) and cut each into 6 equal pieces. Place the scones on a baking tray lined with baking paper, brush with the honey milk.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.
Feta cream
Place the feta in a measuring cup along with all the other ingredients up to and including the honey, puree.
To serve
Spread the feta cream on the warm scones. Top with the salmon and roe, sprinkle with pepper.
| Serve with: | Champagne or Earl Grey tea |
|---|
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