for 12 pieces

Dough

300 g	white flour
¾ tsp	salt
1 tbsp	sugar
2 tsp	baking powder
2 tbsp	dill, finely chopped
100 g	butter, cut into pieces, cold
1 ½ dl	milk

To shape the scones

milk, for brushing

Clotted cream

150 g	clotted cream
2 tsp	horseradish, finely grated
1 ½ tbsp	lemon juice
¼ tsp	salt

To serve

100 g	smoked salmon in slices
½	organic lemon, halved, in fine slices
15 g	garden cress

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.

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