The Mint Shop

The Mint Shop

Monday, 29 November 2010

First snow and mini scones

On Saturday we started seeing our first snow in Cambridge. I always get so excited when I see 2 mm of it on the roof opposite our bedroom window...but we managed to have more than an inch and cover everything properly. I don't know why but when it snows I become even more childish than I am already...

I have never understood though how a few centimetres of snow can drive the whole country into complete chaos. And every year! As if they were in some all year-Sun-blessed-country where they have only seen snow on TV or in What a wonderful life at Christmas! You keep on hearing of all sorts of have they not managed to be slightly more organised than they are?!? It must be "the wrong type of snow" surely...

However, despite the snow, our guests did manage to find refuge in our humble home and celebrate all their great news with us. An oncoming adoption of two boys, a new position in a very posh school, a baby coming out soon, the publication of a much more news can you desire? So I was ecstatically whizzing around with a bottle of Prosecco and a cake stand full of mini scones filled with sour cream, dill and chive, and smoked salmon.

I would recommend this idea for parties, especially if you want to make a finger buffet (do people really eat fingers??). The ingredients and method is the same as for scones, meaning:

Scones with smoked salmon, herbs and sour cream

220g flour
4 tsp baking powder
1 tsp sugar
1 pinch of salt
200ml milk
40g butter
100ml cream
half a lemon
smoked salmon
a handful of chive and of dill

1. Mix the flour with the baking powder the salt and sugar. Mix well.

2. Rub in it the butter in small pieces reducing it into crumbles with your finger tips.

3. Add to the mix the milk mixing first with the knife and then mixing using your hand. It doesn't need to be kneaded for long.

4. Place the dough on a floured surface and roll it to make a pasty of 2cm high. Cut the scones using a port glass (or something sharp and with a 3cm maximum diameter).

Tip: roll them out leaving them quite thick as otherwise they won't raise much (like a cake would do). This is the real secret for having tall scones. Also add a pinch of sugar to the mix as this helps the raising process while salt stops it!

5. Place the scones on a greased tray, spread a drop of milk on the top so that they become shiny when then cook, and place in the oven at C220 for 1o minutes.

6. Remove them from the oven and leave them to cool down. Prepare the cream by mixing the cream with the juice of half a lemon so that it curls up - whisk with a spoon quickly. Spread it in the scone with some chopped herbs and a few smalls bits of salmon.

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