Ingredients
The Dough:
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Flour, all-purpose 700.0 g
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Salt 25.0 g
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Baking powder 20.0 g
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Baking soda 3.0 g
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Butter,small cubes,cold 220.0 g
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Eggs, whisked 4.0 pc
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Milk,full fat 60.0 ml
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Cheddar cheese, sharp, ornage, grated 75.0 g
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Mozzarella cheese, shredded 75.0 g
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Egg white, mixed with water for egg wash 2.0 pc
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Dill, fresh chopped 10.0 g
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Cumin seeds 5.0 g
The Jus Sauce:
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Hot water 700.0 ml
The Filling:
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Pulled beef brisket, slow cooked 1.0 kg
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Hot water
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Worcestershire Sauce 40.0 ml
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Salt
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Black pepper crushed 5.0 g
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Dill, pickles chopped 150.0 g
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Mustard 100.0 g
Preparation
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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.
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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.
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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.
