Ingredients
The Dough:
-
Flour, all-purpose 700 g
-
Salt 25 g
-
Baking powder 20 g
-
Baking soda 3 g
-
Butter,small cubes,cold 220 g
-
Eggs, whisked 4 pc
-
Milk,full fat 60 ml
-
Cheddar cheese, sharp, ornage, grated 75 g
-
Mozzarella cheese, shredded 75 g
-
Egg white, mixed with water for egg wash 2 pc
-
Dill, fresh chopped 10 g
-
Cumin seeds 5 g
The Jus Sauce:
-
Hot water 700 ml
The Filling:
-
Pulled beef brisket, slow cooked 1 kg
-
Hot water
-
Worcestershire Sauce 40 ml
-
Salt
-
Black pepper crushed 5 g
-
Dill, pickles chopped 150 g
-
Mustard 100 g
Preparation
-
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.
-
The Jus Sauce:
- Bring hot water and Knorr Professional Demi Glace Base together and whisk over medium heat, simmer until thick for up to 10 minutes. Serve on the side.
-
The Filling:
- Place pulled beef, water, and Knorr Jus Powder on medium heat, add Knorr Professional Barbecue Sauce and 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 Best Foods Real Mayonnaise, top with pulled beef mix, add pickles and finish with mustard, serve with jus sauce on the side.
