Creamy Buttermilk Scone

Mix the flour, cold Lakeland Dairies butter, salt, sugar, charcoal powder and baking powder to a coarse, sand-like texture.
Add the buttermilk and Millac Gold Double and mix until lightly incorporated.
Remove from the bowl. Finish mixing by hand until all ingredients are evenly blended.
Rest the mixture for 10 minutes in the chiller.
Roll to desired consistency and cut to shape. Brush with milk and bake at 180⁰C for 20 minutes until the scones are crisp on the outside and tender on the inside.

Salmon Cream

Whip together the cream cheese and Millac Gold Double to soft peak.
Add the chopped dill and pan-fried shallots.
Add salt, pepper and paprika to taste.
Add lemon juice and mix well.
Finally, carefully mix in the finely chopped smoked salmon.

Asembly

Cut the scones in half and fill with creamy cheese rosette, add a small slice of Irish smoked salmon and garnish with red peppercorn and dill.