Author Notes: A sweet and savory scone sandwich.Something I just tried.Choose small shrimps, grey or pink, though i prefer grey. —MarieGlobetrotter
Serves: 4-6 people
Ingredients
Coconut-milk scones
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2
cups scones
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1 1/2
teaspoons baking powder
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1/2
cup salted butter
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1
egg
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1
tablespoon sugar
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80
milliliters coconut milk
Shrimp-avocado salad
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125g
Greek yogurt
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60g
yogurt
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1
teaspoon honey
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1
blood orange
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1
Fennel bulb
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1
avocado
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1
teaspoon Grated Fresh ginger
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1
tablespoon lime juice
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2
cups small shrimps
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Pepper (optional)
Directions
- Preheat the oven on 400F.
- Stir together flour, yeast and diced butter in a bowl. In another bowl, beat the egg with the sugar then add the milk. Form the dough by combining both mixtures. Shape the scones and bake for 12-15 minutes.Let cool
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For the shrimp salad, peel and cut the oranges into dices. Set aside.
Only use the fennel bulb: cut the stalks (use them for another recipe) and trim the root end. Cut the bulb into quarters and then into very thin pieces. - Cut the avocado in two and remove the kernel. Dice the avocado, put in a bowl and sprinkle with lime juice.
- In a bowl, whisk together yogurts, honey, fresh ginger and fennel slices. Season with some pepper if you want. Gently stir in the shrimps, avocado and orange. Refrigerate for an hour.
- When you’re ready to serve, cut the scones in two and fill with the shrimp salad