The Dough:

  • Flour 700.0 g
  • Salt 20.0 g
  • Baking powder 20.0 g
  • Baking Soda 3.0 g
  • Butter, small cubes, cold 220.0 g
  • Eggs, whisked 4.0 pc
  • Milk, full fat 60.0 g
  • yogurt, full fat 200.0 g
  • Cheddar cheese (grated) 75.0 g
  • Mozzarella Cheese, grated 75.0 g
  • egg white, mixed with water for egg wash Flour, for kneading 2.0 pc
  • Cumin seeds 5.0 g

The Filling:

The Demi Glace Sauce:

  1. The Dough:

    • Sift flour, salt, baking powder, baking soda into a mixer, add cold butter and mix until coarse crumbs.
    • Add eggs, milk and yogurt and mix on low speed, add cheeses and keep mixing until incorporated.
    • Take the dough out of the mixer and knead on lightly floured surface for 1 minutes. Roll dough 1.2 cm thickness, cut with 6 cm cookie cutter.
    • Brush with egg white and water, sprinkle chopped dill and cumin seeds. Lay on parchment paper and bake in oven on 180°C for 10-12 minutes.
  2. The Filling:

    • Place pulled Lamb, water, and Knorr Demi-Glace Brown Sauce Mix on medium heat, add Worcestershire sauce, season with salt and pepper and bring to a simmer until incorporated and thick. Keep warm.
    • Open warm scones in half, and start by adding Hellmann's Classic Mayonnaise, top with pulled Lamb mix, add pickles and finish with English Mustard , serve with Demi- Glace sauce on the side.
  3. The Demi Glace Sauce:

    • Place 500ml water into a pot, whisk in the Knorr Demi Glace Powder and bring to the boil stirring continuously; Serve on the side.