Smoked salmon and dill drop scones with lemon crème fraîche recipe
Smoked salmon and dill drop scones with lemon crème fraîche offer a delicious twist on brunch. Easy to make, perfect for freezing and serving anytime.
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Cooking tools:
- Kitchen scale
- Microplane
- Pepper mill
- Sifter
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Skillet
- Ladle
- Saucepan
- Stove
- Oven
- Freezer
- Cooling rack
- Plate
- Plastic wrap
- Aluminum foil
- Parchment paper
Ingredients
- 225g plain flour
- 1 tsp baking powder
- 2 large free-range eggs
- 150ml whole milk
- 150ml buttermilk
- 130g smoked salmon, chopped
- Small bunch of fresh dill, leaves chopped
- 1 tbsp butter, melted and cooled, plus extra for frying
- Olive oil, for frying
- Lemon wedges, to serve
- 200ml pot crème fraîche
- 1 tsp creamed horseradish
- Zest of 1 lemon and juice of ½
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