Treat your party guests to these delicious savoury dill scones, topped with a generous dollop of creamy horseradish cream and hot smoked salmon flakes. To get ahead of time, the scones can be made and stored in the freezer for up to 1 month.
- Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder and 1/2 tsp salt into the bowl or a food processor. Add a good grind of black pepper and the butter, then whizz to fine crumbs. Tip the crumbs into a large bowl, then stir in the dill and buttermilk to make a soft, non-sticky dough.
- Turn out the dough onto a lightly floured surface and flatten with your hands to about 1·5cm (3/4in) thick. Dip a 4cm (2in) pastry cutter in flour and stamp out 10 rounds, re-rolling the pastry as needed.
- Put the rounds on a baking tray lined with nonstick paper. Brush with the milk, and then bake for 10 minutes, or until risen and golden. Remove from the oven and leave to cool on a wire rack.
- Meanwhile, whip the cream to soft peaks. Fold in the horseradish sauce, crème fraîche, lemon zest and a little ground black pepper. Set aside.
- Cut the scones in half and spread with the cream mixture. Top with a piece of the salmon and a sprig of dill; arrange on a platter. Serve.
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