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Makes
10 to 12 small scones
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
Ingredients
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250 grams
self-raising flour
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70 grams
butter, cubed
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pinch
each salt and freshly ground black pepper
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2 tablespoons
horseradish sauce or 10 grams fresh horseradish, grated
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1
egg, beaten
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Splash
milk, plus more for brushing on top
Directions
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Preheat the oven to 200° C (400° F). Line a baking sheet with baking paper.
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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.
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Make a well in the centre and add the horseradish and egg and just enough milk to make a soft dough.
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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.
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Bake for 10 to 15 minutes until risen and golden. Transfer to a wire rack to cool slightly before serving.
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