Smoked salmon and dill drop scones with lemon crème fraîche

Method

1. 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.
2. 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.
3. Wrap well in cling film, then foil (separating the drop scones with strips of baking paper) and freeze for up to 1 month.
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4. 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.