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The Dough:

  • Flour, all-purpose 700.0 g
  • Salt 25.0 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 ml
  • Cheddar cheese, sharp, ornage, grated 75.0 g
  • Mozzarella cheese, shredded 75.0 g
  • Egg white, mixed with water for egg wash 2.0 pc
  • Dill, fresh chopped 10.0 g
  • Cumin seeds 5.0 g

The Jus Sauce:

The Filling:

  • Pulled beef brisket, slow cooked 1.0 kg
  • Hot water
  • Worcestershire Sauce 40.0 ml
  • Salt
  • Black pepper crushed 5.0 g
  • Dill, pickles chopped 150.0 g
  • Mustard 100.0 g
  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 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.
  3. 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 Hellmann’s Real Mayonnaise, top with pulled beef mix, add pickles and finish with mustard, serve with jus sauce on the side.