for 12 pieces

Honey milk

1 ½ dl	milk
1 tbsp	Fine Food Miel de Fleur d'Oranger
3 tbsp	whisky

Dough

300 g	white flour
2 tsp	baking powder
1 ½ tsp	Fine Food Jamaica Piment
80 g	Fine Food Beurre à la Fleur de Sel de Guérande, cut into pieces, cold

To shape

a little

white flour

Feta cream

150 g	Fine Food Greek Mountain feta D.O.P
20 g	Fine Food Beurre à la Fleur de Sel de Guérande
2 tbsp	water
1 tbsp	whisky
½ tbsp	Fine Food Miel de Fleur d'Oranger

To serve

100 g	Fine Food Canada Wild Salmon
50 g	Fine Food Wild Salmon Roe
a little	ground allspice

How it's done

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.

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