Beer Cheese Scones
very easy
40 mins
40 mins
Ingredients
- 1 collar Chives
- 50 g Parmesan (piece)
- 50 g Gouda (play)
- 85 ml light beer (e.g. Pils)
- 1 Egg (Gr. M)
- 250 g Flour
- 2 TEASPOONS Baking Powder
- 1⁄2 Tsp Baking soda
- 1 TEASPOON Salt
- 125 g cold butter
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp For the salmon cream
- 1 Organic Lemon
- 1 collar Dill
- 1 package (120 g each) smoked wild salmon fillet
- 200 g Double cream cheese
- 50 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Preheat the oven for the scones (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Wash the chives, shake dry, cut into fine rolls.
- 2
Grate parmesan and gouda separately. Mix beer and egg. Mix together with all other ingredients (except Gouda) to a coarse crumbly dough. Stir in half the chives briefly.
- 3
Dough is a little dry? Everything done right! Put the dough on a floured work surface, roll out to a thickness of approx. 1.5 cm. Cut out 5 equilateral triangles of 10 cm in size (it is best to make a template).
- 4
Put the scones on the baking tray. Sprinkle with Gouda. Bake in a hot oven for 20-25 minutes until golden brown. Let cool for about 10 minutes on a cake rack.
- 5
For the salmon cream, wash the lemon hot, rub dry, rub the peel. Wash the dill, shake dry and chop finely. Cut salmon into fine cubes. Stir cream cheese and crème fraîche with a tablespoon until smooth.
- 6
Stir in salmon, lemon zest, dill and the remaining chives. Season to taste with salt and pepper. Serve with the beer-cheese scones.
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