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The Dough:

  • All purpose flour 700 g
  • Salt 20 g
  • Baking powder 20 g
  • Baking Soda 3 g
  • Butter, small cubes, cold 220 g
  • Eggs, whisked 4 pc
  • Milk, full fat 60 ml
  • Yogurt, full fat 200 g
  • Cheddar cheese, sharp, orange, grated 75 g
  • Mozzarella cheese, grated 75 g
  • Gouda cheese, grated 50 g
  • Fresh, chopped dill 10 g
  • Cumin 5 g
  • Egg white, mixed with water for egg wash 2 pc
  • Flour, for kneading

The Jus Sauce:

  • Water, hot 500 ml

The Filling:

  • Pulled beef brisket, slow cooked 1 kg
  • Worcestershire sauce 40 ml
  • Salt 5 g
  • English Mustard 100 g
  • Water, hot 200 ml
  • Knorr Jus powder 40 g
  • Cracked black pepper 5 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 Brown Gravy 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 Hickory BBQ 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 Hellman’s Real Mayonnaise, top with pulled beef mix, add pickles and finish with English Mustard, serve with jus sauce on the side.