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Potted prawns with herb scones
Potted prawns with herb scones
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Impress as an appetizer or savor as a satisfying snack.
Ingredients:
  • 500g frozen cooked prawns, thawed, peeled
  • 200g unsalted butter
  • 1 lemon, rind finely grated
  • Pinch cayenne pepper
  • 21.00 gm fresh lemon juice
  • 6 fresh dill sprigs
  • 250g (1 2/3 cup) self-raising flour
  • 4.00 gm baking powder
  • 50g butter, chopped
  • 100ml buttermilk
  • Pinch of salt
  • 20.00 ml fresh dill, chopped
  • 20.00 ml fresh chives, chopped
  • 23.40 gm wholegrain mustard
  • Buttermilk, extra, to glaze
Instructions:
  • Dry the prawns with a paper towel. Gently melt butter in a saucepan over low heat. Strain 125ml (1/2 cup) of the melted butter into a bowl through a fine sieve. Mix lemon rind and cayenne pepper into the remaining butter in the pan. Let sit for 5 minutes to enhance the flavors.
  • Pulse half of the prawns in a food processor until coarsely chopped then transfer to a bowl. Mix in the remaining whole prawns, butter mixture, and lemon juice until combined. Divide the prawn mixture into six 150ml pots, pressing down firmly and smoothing the surface. Pour the reserved butter evenly among the pots and garnish each with a dill sprig in the center. Chill in the fridge for 1 hour to set.
  • While you wait, heat the oven to 220C/200C fan forced and prepare a baking tray with baking paper. Combine the flour and baking powder in a large bowl. Use your fingertips to mix the butter into the flour until the mixture looks like fine breadcrumbs. Add buttermilk, salt, dill, chives, and mustard and stir until a soft dough forms.
  • Transfer the dough to a floured surface and form it into a 17cm disc. Arrange it on the tray and slice into 6 wedges, then gently separate them. Brush with additional buttermilk. Bake until golden for 12-15 minutes. Let it cool on a wire rack, then serve with the potted prawns.

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