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Shropshire scones

Make this winning combination of flavoursome mackerel and sharp gooseberries with homemade scones for a light meal.


For the gooseberry jam
For the scones
For the smoked mackerel pâté

Preparation method

  1. For the gooseberry jam, heat the olive oil in a saucepan over a low heat, add the onion and cook gently for five minutes until softened but not browned. Stir in the remaining gooseberry jam ingredients and simmer gently for 10 minutes, until the mixture reaches a jam-like consistency. Set aside to cool.

  2. Meanwhile, for the scones, preheat the oven to 220C/425F/Gas 7. In a large mixing bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs, then stir in the baking powder and horseradish, to taste. Stir in enough of the milk to bring the mixture together as a stiff (but not dry) dough. Set aside to rest for five minutes.

  3. Using your fingers, press the dough onto a lightly floured work surface into a rough square, about 5cm/2in thick. Use a pastry cutter to cut out round scones from the dough until all of the dough has been used up. Transfer to a lightly greased baking sheet and bake for 10 minutes, or until risen and golden-brown. Cool on a wire rack.

  4. For the smoked mackerel pâté, beat the cream cheese in a mixing bowl until smooth, then use a fork to gently mix in the mackerel and dill. Season, to taste, with salt and freshly ground black pepper and lemon juice. Set aside or chill in the fridge until needed.

  5. Serve the scones with the smoked mackerel pâté and a spoonful of gooseberry jam alongside, adding a handful of microherbs to each plate, if using.

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