Offering deliveries (Monday to Saturday) to retailers and the catering trade, you can be certain that wherever you find Clóna Milk, you're sure to find superb taste and freshness.
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Course:
Ingredients:
- 226g self-raising flour
- 1 teaspoon curry powder
- ½ teaspoon fennel seed1 x 300g Tub of Clóna Sour Cream
- Extra Sour Cream for serving
- ½ teaspoon turmeric
- 60g butter
- 2 teaspoons chopped fresh chives
- ½ cup milk, approx.
- Fresh Fennel sprigs for serving
Method:
Stir the dry ingredients into a bowl & rub in the butter.
Stir in the seeds, chives, sour cream and enough milk to make a firm dough.
Knead the dough lightly on a floured surface until smooth.
Roll the dough until it is 1cm. Cut into rounds.
Place on a greased oven tray.
Bake in a hot oven for about 12 minutes or until the scones are lightly browned & sound hollow when tapped on the bases.
Cool on a wire rack.
Notes:
These can be made about 3 hour ahead but store in an air tight container.
Freeze: Unfilled.
Good filled with sour cream or halved & top each with Rosscarbery Black Pudding or smoked salmon.
Thanks to Avril from Rosscarbery Recipes for this tasty recipe!
Follow Avril on Twitter @RosscarberyReci
Like her Facebook Page - facebook.com/rosscarberyrecipes
Visit her website at www.rosscarberyrecipes.ie/
