Chive Scones With Dill Crème Fraiche And Smoked Salmon
Course: Light BitesCuisine: Care, Hospitality, CafeDifficulty: Easy
Servings
16
servingsPrep time
25
minutesCooking time
20
minutesDelight in Chive Scones with Dill Crème Fraiche and Smoked Salmon – a sophisticated blend of savoury flavours perfect for any elegant gathering.
Ingredients
- For the scones
1 kg 1 Country Range Scone Mix
454 ml 454 Water
2 2 Eggs
1 1 Hand full of chopped chives
- For the crème fraiche
100 g 100 Crème fraiche
20 g 20 Dill
10 g 10 Chives
- To serve
Smoked salmon
Directions
- Mix the Country Range scone mix and water in a bowl until combined. You should have a slightly sticky dough.
- Mix through the chopped chives.
- Turn the dough out and roll to approximately 2 inches thick. Take your desired round cutter and cut as many as possible, keep the trim, this can be rolled up to 3 times before being discarded.
- Crack the eggs into a bowl and whisk.
- Place the scone rounds onto a lined tray and egg wash the top of them using a pastry brush.
- Allow to rest for 15 minutes before baking at 180C for 15 – 20 minutes. You should achieve a nice golden brown colour. Handy tip, when tapping the bottom of the scone you should hear a hollow sound to know if they are ready.
- In a bowl, combine the crème fraiche with finely sliced dill and chives. Lightly season with salt and pepper.
- To serve, slice each scone and top with crème fraiche and smoked salmon.
