for 4 person

Scones

25 g	Fine Food Swiss Mix Trockenfrüchte
25 g	butter

100 g	white flour
½ tsp	sugar
1 tsp	baking powder
2 pinch	salt
½ dl	milk

3 tbsp

milk

a little

clarified butter

Black tea glaze

2 bag	Fine Food Darjeeling
2 dl	water
1 tbsp	honey
2 tsp	thyme leaves
¼ tsp	sea salt
a little	pepper

Lamb loin

2	Fine Food Lammnierstücke
a little	oil

1 dl	water
2 tbsp	Fine Food Fond de veau concentré

How it's done

Scones

Roughly chop the dried fruits, cut the butter into pieces, put in the fridge.

Mix the flour, baking powder, salt and dried fruits in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead.

Roll out the dough to a thickness of approx. 2 cm. Using a cutter (approx. 5 cm diameter), cut out 4 scones, place on an oven tray lined with baking paper, brush with milk.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the scones, cool on a cooling rack. Halve the scones.

Heat the butter in a frying pan, cook the scones for approx. 3 mins. each side.

Black tea glaze

Steep the black tea in the water for about 4 mins., combine in a pan with honey, thyme, salt and pepper, bring to the boil, reduce to approx. half, allow to cool.

Lamb loin

Coat the meat all over with the black tea glaze. Heat the oil in a frying pan. Brown the meat all over. Reduce the heat, continue cooking the meat for approx. 4 mins. each, coating several times with the black tea during cooking.

Keep warm on a plate. Pour the water, veal stock and 1 tbsp of the black tea glaze into the pan, loosen any bits that have become stuck to the bottom of the pan, reduce a little. Carve the meat, pour over the cooking juices, serve with the scones.

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