Spicy Scone with Salmon

Ingredients

• 4 tbsp quark
• 4 tbsp Sour cream
• Salt
• 1 tsp horseradish (jar)
• Lemon juice
• 8 slices smoked salmon
• dill sprigs (for garnish)
• flour (for working)
• milk (for brushing)
• 4 tbsp grated cheese (e.g., Gouda)

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Line a baking tray with parchment paper.

2. 2.

   Combine both flours with baking powder, sugar, and salt. Quickly knead the mixture with soft butter and yogurt into a smooth dough. If needed, add a little more flour until the dough is less sticky but avoid overkneading to keep it tender.

3. 3.

   Divide the dough into four equal pieces, shape them into balls, roll each on a floured surface into 2–3 cm thick circles, and place them on the baking tray. Brush the dough circles with milk and sprinkle grated cheese on top. Bake in the hot oven for 15–20 minutes until golden brown. Remove from the tray and cool on a wire rack.

4. 4.

   For the topping, mix quark with sour cream, season with salt, horseradish, and lemon juice, then taste to adjust seasoning.

5. 5.

   Halve the scones, spread the quark cream on each half, top with smoked salmon slices, drizzle with a little lemon juice, and sprinkle dill sprigs. Place the upper halves back on top and serve.