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Rosemary Scones & Smoked Trout

prep 30 mins cook 7–10 mins
  • 250 g (8 oz) self-raising flour, plus extra for dusting
  • pinch of salt
  • ½ teaspoon baking powder
  • 50 g (2 oz) butter, diced
  • 1 tablespoon finely chopped rosemary
  • 1 egg, lightly beaten
  • around 150 ml (¼ pint) buttermilk
  • milk, for glazing
  • a few dill sprigs, to garnish (optional)
  • 125 g (4 oz) cream cheese
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • 150 g (5 oz) smoked trout
  • salt and pepper

Sift the flour, salt and baking powder into a bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the rosemary, egg and enough buttermilk to give a soft but not sticky dough. Don't overwork the mixture.

Roll the dough out on a lightly floured surface to a thickness of 1.5 cm (¾ inch). Using a 3 cm (1¼ inch) biscuit or pastry cutter, cut out 16 rounds. Place them on a nonstick baking sheet and brush the tops with a little milk. Place them in a preheated oven, 190°C (375°F), Gas Mark 5, for 7–10 minutes, or until golden brown and risen, then transfer to a wire rack to cool.

Mix together the cream cheese, dill and chives and season with salt and pepper.

Cut the top off each scone to give a flat surface, then spread a little of the cream cheese mixture on top. Place a little smoked trout on the cream cheese mixture and garnish with a dill sprig, if liked.

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