Preparation time is 30minutes
Cook time is 7minutes
Total time is 37minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
Topping
- 125grams cream cheese
- 1tablespoons dill, chopped
- 1tablespoons chives, chopped
- 150grams smoked trout
- 1teaspoons salt
- 1teaspoons pepper
- 260grams self-raising flour (save 10g for dusting)
- 1 pinch salt
- 1/2teaspoons baking powder
- 50grams butter, diced
- 1tablespoons rosemary, finely chopped
- 1 egg, lightly beaten
- 2/3 cup buttermilk
- 1tablespoons milk (for glazing)
- 1 dill sprigs (to garnish)
Method
Step 1 of 4
Sift the flour, salt and baking powder into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the rosemary, egg and enough buttermilk to give a soft but not sticky dough. Don't overwork the mixture.
Step 2 of 4
Roll the dough out on a lightly floured surface to a thickness of 1.5 cm. Using a 3 cm biscuit or pastry cutter, cut out 16 rounds. Place them on a nonstick baking sheet and brush the tops with a little milk. Place them in a preheated oven, 190°C, Gas Mark 5, for 7-10 minutes, or until golden brown and risen, then transfer to a wire rack to cool.
Step 3 of 4
Mix together the cream cheese, dill and chives and season with salt and pepper.
Step 4 of 4
Cut the top off each scone to give a flat surface, then spread a little of the cream cheese mixture on top. Place a little smoked trout on the cream cheese mixture and garnish with a dill sprig, if liked.
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