Monday, 12 January 2015

Dill scones

Today I am leaving you this dill scones recipe. They are perfect warm with cream cheese and smoked salmon. If you are having them on the following day, you can toast them, as they hardly keep fresh more than a day. 
Have a great time.

Dill scones 

Ingredients (for 7-8 units)
400 grams plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
15 grams dried dill (or 20 fresh)
50 grams butter, very cold, and diced.
300 ml milk


Heat oven 210ยบ. Mix the flour, bicarbonate, dill and 1 teaspoon salt in a bowl, then rub in the butter until it disappears. Add milk and sitr briefly to a sticky dough. Scrape the dough onto a floured surface, dust the dough and your hands with more, then fold the dough over 2-3 times to smooth a little. Form small balls and flatten slightly with your palm. Brush with milk and bake for 15 to 18 minutes or until golden and well risen. Cool on a rack. 

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