INGREDIENTS
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DRY
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230g T55 flour
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15g baking powder
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6g salt
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4g fresh thyme
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2g mustard powder
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Large pinch dried thyme
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15g kibbled onions
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10g caster sugar
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WET
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25g unsalted butter
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50ml milk
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15g chopped chives
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60g whole eggs (x2)
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40g yogurt
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Assembly
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Chopped chives
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Sliced treacle salmon
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Sour cream
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Picked dill
Method
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- Sieve the flour, baking powder, salt and caster sugar.
- Rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the thyme and kibbled onion.
- Mix together the eggs and yogurt.
- Add the wet ingredients to the flour mixture, along with the chives, and mix until just combined to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead very gently until just smooth — don’t overwork it.
- Roll the dough to 3.5cm thickness.
- Dip a 5cm cutter in flour and cut out rounds (approx. 80g each).
- Do not twist the cutter — it stops them rising evenly.
- Lift the scone carefully out of the mould and place on a baking sheet, leaving space between each one.
- Bring the excess dough together lightly and cut more rounds (note: the more you knead, the tougher they’ll be).
- Brush the tops with beaten egg yolk.
- Bake at 160°C for 12 minutes until well risen and golden.
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Assembly
Split the warm scone, add the salmon, a spoon of sour cream, a little chopped chive and finish with dill sprigs.