Mini cheddar scones with hot smoked trout pate

by allthegearnoidea Sun Dec 23, 2007 3:11 am

Mini Chedder Scones

For an elegant canapé, these little homemade scones are delicious filled with a buttery Hot Smoked Trout pate and served with drinks.
Preparation time: 15 minutes
Cooking time: about 10 minutes
Makes 16
Ingredients:

225g (8oz) self-raising white flour
1 teaspoon mustard powder
pinch of salt
½ teaspoon baking powder
40g (1½oz) butter or margarine
60g (2½oz) mature Cheddar, grated
about 150ml (¼ pint) butter or sour milk
1 small egg, lightly beaten
beaten egg or milk, to glaze
pinch of cayenne pepper
Hot Smoked Trout Pate and dill sprigs to serve

Mini cheddar scones with hot smoked trout pate Lingwood%20trout%20scone

Mini Chedder Scones with Hot Smoked Trout Pate

Method:
Sift the flour, mustard powder, salt and baking powder together into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in 50g (2oz) cheese then pour in enough butter milk and the egg to give a fairly soft dough. To ensure a good rise, avoid heavy handling.

On a lightly floured surface, lightly roll out the dough to a thickness not less than 2cm (¾ inch). Cut into rounds with a 3cm (1 1/2inch) plain cutter.

Place on a greased baking sheet and brush the tops with beaten egg or milk, sprinkle with the remaining cheese and a little cayenne pepper. Bake at 220°C (425°F) mark 7 for about 10 minutes until golden brown and well risen. Transfer to a wire rack to cool. To serve, cut the scones in half on the bias and fill each with a teaspoon of Hot Smoked Trout Pate and decorate with dill sprigs.
Cook’s Tip
Remember the raising agent begins to work as soon as it is mixed with liquid, so for best results, always put the scones into a hot oven as soon as you have prepared them.
Scone Variations…
Wholemeal Scones Replace half of the white flour with wholemeal flour. Quantities and method as above, but omit the mustard powder, cheese and cayenne pepper.
Fruit Scones. Add 50g (2oz) currants, sultanas, raisins or chopped dates (or a mixture) to the dry ingredients. Serve with whipped cream, butter and jam.