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Author Notes: Serve these small and spicy scones as canapés with a topping of crème fraîche, smoked salmon and chives.
Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland. —Food52
Makes 10 to 12 small scones
- 250 grams self-raising flour
- 70 grams butter, cubed
- Pinch each salt and freshly ground black pepper
- 2 tablespoons horseradish sauce or 10 grams fresh horseradish, grated
- 1 egg, beaten
- splashes milk, plus more for brushing on top
- Preheat the oven to 200° C (400° F). Line a baking sheet with baking paper.
- Sift the flour into a mixing bowl and add the butter, salt and pepper. Using your fingertips, rub the butter into the flour until the mixture resembles fine crumbs.
- Make a well in the centre and add the horseradish and egg and just enough milk to make a soft dough.
- Turn out onto a floured surface and roll out to about 2cm (3/4 inch) thick. Stamp out using a 4cm (1 1/2-inch) round cutter. Place on the baking sheet and lightly brush the tops with milk.
- Bake for 10 to 15 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.