Horseradish Scones

By • October 18, 2017 1 Comments

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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.
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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
  1. Preheat the oven to 200° C (400° F). Line a baking sheet with baking paper.
  2. 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.
  3. Make a well in the centre and add the horseradish and egg and just enough milk to make a soft dough.
  4. 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.
  5. Bake for 10 to 15 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.

More Great Recipes:
Snacks|Side Dishes|Hors d'oeuvres|Bread, Rolls & Muffins

Topics: Books, Baking, Snacks, Tea, Appetizers, Great Britain