Multi Seed Wholemeal Scones with Citrus Crème Fraiche & Smoked Trout

Wed, 5 January 2022

These ‘larger finger food options’ make perfect options for a Nollaig Na Mban supper.

8oz/225g extra course wholemeal flour
8oz/225g self raising flour
1 rounded teaspoon baking powder
Pinch salt
2oz/50g brown sugar
4oz/110g mixed seeds (pumpkin, sunflower, poppy, sesame etc)
2oz/50g hard butter
1 egg
7floz/200ml buttermilk (approx)

Preheat the oven to 190C/375F/Gas Mark 5.
Sieve the plain flour and baking powder into the wholemeal flour
Add the sugar and the salt.
Rub in the butter with your fingertips until it resembles rough breadcrumbs.
Mix in 3oz/75g multi seed mix.
Add in the egg and buttermilk and mix well until the mixture comes together, adding a little extra buttermilk if required.
Knead the mixture on a lightly floured work surface, flatten out slightly and then using a scone cutter, cut the dough into approximately 8-10 pieces.
Brush the tops of the scones lightly with egg wash and place on a greased tray.
Sprinkle the remaining seeds over the top and bake for 18-20 minutes.

Citrus Crème Fraiche:
3 tablespoons crème fraiche
1 tablespoon chopped parsley
Grated zest of 1 lemon
Cracked black pepper
Approx 12 slices Goats bridge smoked trout
Goats bridge trout caviar to garnish

Mix the crème fraiche, parsley, lemon juice and cracked black pepper together and store in a bowl.

Thinly slice (or buy presliced) smoked trout
Half the scones and spread lightly with a little of the citrus crème fraiche.
Mount with some of the sliced smoked trout and then add some cracked black pepper on top.

Serve with a lightly dressed green salad and garnish with Goatsbridge trout caviar.