Summer herb scones with potted shrimp recipe | Sainsbury`s Magazine
Take your afternoon tea to the next level with these savoury herb and Parmesan scones, spread with buttery potted shrimps
Ingredients
- 225g self-raising flour, plus extra to dust
- 1 tsp baking powder
- 1⁄2 tsp fine sea salt
- 50g cold butter, diced
- 30g mixed soft herbs, finely chopped, plus extra leaves to decorate
- 25g Parmesan, grated
- 1⁄2 x 20g pack chives, snipped
- 150ml milk, plus extra to glaze
- 175g unsalted butter
- whole nutmeg, to grate
- cayenne pepper
- ground white pepper (optional)
- 2 x 70g packs brown shrimp
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