Dill scones with horseradish cream - The Jewish Chronicle
INGREDIENTS For the scones: 150g self-raising flour 75g light brown self-raising flour ½ tsp salt 50g slightly salted butter, chilled, cut in small pieces 20g
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Ingredients
- 150g self-raising flour
- 75g light brown self-raising flour
- ½ tsp salt
- 50g slightly salted butter, chilled, cut in small pieces
- 20g finely chopped dill
- 125ml buttermilk
- 3 tbsp full-fat milk
- Extra white flour for dusting
- 1 egg, beaten with a little salt
- 100ml half-fat crème fraîche
- 1 ½ tsp creamed horseradish, or more to taste
- Smoked salmon, to serve
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