Smoked Salmon and Dill Scones

I haven’t made scones in a couple of months and while looking through my latest Eating Well magazine, I came across a master recipe for scones that is perfect for sweet or savory versions. I liked this recipe because it uses a combination of all-purpose flour and white whole wheat flour.

The scones were really good and were perfect for breakfast over the weekend. I wish I would have had a little whipped cream cheese to smear on the inside. Next time!

Smoked Salmon and Dill Scones | Join Us, Pull up a Chair

1 1/2 cups all-purpose flour
1 1/4 cups white whole wheat flour
1 Tbsp plus 1 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
5 Tbsp unsalted butter, cold and cut into 1/2 inch cubes
1 cup reduced fat milk or buttermilk
1 large egg
1/3 cup smoked salmon,  chopped
1/3 cup red onion, finely chopped
1/4 cup fresh dill, minced

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, mix together both flours, baking powder, sugar, and salt. Using a pastry knife, cut in the butter into the flour until crumbles form.

In a small measuring cup, whisk together the milk and egg. Pour into the dry mixture and stir to combine. Stir in the salmon, onions and dill.

Sprinkle 1 tablespoon of flour onto a your work surface. Place the dough in the floured surface and sprinkle another tablespoon of flour over the top. Knead the dough three to five times or until the dough Congress together into a ball. Divide the dough in half and pat each half down into a 5 inch circle. Cut each circle into 6 wedges. Place on the prepared baking sheet and bake for 20 minutes or until golden brown.

Source: Eating Well Magazine, March/April 2015


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