This delicious recipe is great as a breakfast or take-away option and will even work well with yesterday's scones. The De Winkel Yoghurt gives additional moisture to the scone recipe and because the base ingredients are cheap you have room to add a little decadence through finer ingredients in the omelette with the crab and lemon hollandaise.
This is an opportunity to take a fairly basic staple on a menu and create a point of difference and additional value.
Pumpkin & orange ingredients
- 450g self-raising flour, plus extra for rolling
- 100g Mainland Salted Butter, cold 10g salt
- 1 tsp ginger powder
- 1 orange, zest and juiced
- 200g pumpkin, cooked & smashed up
- 80ml De Winkel Yoghurt
- 150g tarragon cream cheese, as a topping
Heat oven to 200–220°C. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate – do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the salt and pepper, orange and ginger.
Add the pumpkin and yoghurt to the flour mixture and quickly stir everything together. Add more yoghurt if you need to.
Tip the mixture onto a floured surface and lightly bring together with your hands. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used.
Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10–12 mins until risen and lightly browned.
Fluffy crab omelette
- 1 egg
- 30ml Anchor Sour Cream
- Pinch lemon zest
- 1 tsp olive oil
- Pinch dill, chopped
- 20g pulled white crab meat
- Season to taste
Whisk the egg, cream and oil together well, add in the crab, lemon zest and chopped dill, season to taste.
Cook your omelette as you normally would in a buttered pan and serve inside your freshly toasted scone.
Top with lemon hollandaise.
Mix 150g Anchor Cream Cheese with chopped tarragon and a dash of milk as a tasty accompaniment on the side.