Like so many other trends of late, smorging hails from Scandinavia. The concept is simple: gather your friends around a buffet of quality cheeses and accompaniments and enjoy.
A smörgåsbord can be served at any time, and works well for dessert to keep the conversation flowing. Try Castello’s Pineapple Halo for an after-dinner smorg – the creamy sweetness of the cheese, combined with the crunch of its almond coating, works perfectly with warm cinnamon and black pepper scones. Serve with a sparkling Moscato d’Asti or a shot of 10-year-old dark rum.
Cinnamon and black pepper scones
Makes 8/10 scones
225g self-raising flour, plus extra for dusting
2 tablespoons caster sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon freshly ground black pepper
¼ teaspoon salt
90g unsalted butter
200ml buttermilk, plus extra for brushing
1 egg yolk (optional)
A 5.5 cm cutter
- Preheat the oven to 220˚C.
- Mix the flour, sugar, baking powder, cinnamon, black pepper and salt until well blended. Add the butter and rub into the mixture with your fingers to obtain medium fine crumbs. Make a well in the centre and gradually incorporate the buttermilk.
- Place the dough on a lightly floured surface and knead delicately. Repeat three times. Let it rest for 5 minutes.
- Lightly roll the dough to a thickness of about 2cm. Dip the cutter into a little flour then press into the dough to stamp out the scones. Gather what is left of the dough, roll out and stamp out the last scones. Place the scones on a baking tray lined with baking paper. Brush the top with a mixture of egg yolk and one tablespoon of buttermilk. Bake for 10/12 minutes, until well risen and golden. Spread with Pineapple Halo and eat while still warm.
