- 225g plain flour
- 1 tsp baking powder
- 2 large free-range eggs
- 150ml whole milk
- 150ml buttermilk
- 130g smoked salmon, chopped
- Small bunch of fresh dill, leaves chopped
- 1 tbsp butter, melted and cooled, plus extra for frying
- Olive oil, for frying
- Lemon wedges, to serve
For the lemon creme fraiche
- 200ml pot crème fraîche
- 1 tsp creamed horseradish
- Zest of 1 lemon and juice of ½
- Sift the flour, baking powder and ½ tsp salt into a large bowl and make a well in the centre. Mix the eggs, milk and buttermilk together, then pour half into the well. Use a wooden spoon to stir, slowly drawing in the flour. Gradually add the rest of the egg mixture, until you have a smooth batter. Stir through the smoked salmon, dill and melted butter, and season with lots of freshly ground black pepper. Set the mixture aside to rest for about 20 minutes.
- Heat a large frying pan over a medium heat, then lightly grease with oil and melted butter. Cook in batches, dropping small ladlefuls of the batter into the pan. Cook for 3 minutes until bubbles appear on the surface, before flipping over and cooking for 2 minutes more. Remove to a plate while you finish cooking the rest of the batter. Allow the drop scones to cool.
- Wrap well in cling film, then foil (separating the drop scones with strips of baking paper) and freeze for up to 1 month.
- Defrost thoroughly. Serve cold, or wrap in foil and warm through in the oven. Meanwhile, mix the crème fraîche, creamed horseradish, and lemon zest and juice together in a small bowl. Season and serve with the drop scones and lemon wedges.