Dill scones with smoked salmon & cucumber relish
Savoury scones are a great alternative to burger buns or bagels
Difficulty and servings
MAKES 7-8 scones
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Freeze scones only
- For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.
- Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones (see tip, below). Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. As with all scones, these are best eaten on the day.
- For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.
TIP
For taller scones, dip the cutter into flour each time you use it. The flour will stop the cutter from sticking and squashing down the edges of the dough.
PER SERVING
365 kcalories, protein 21g, carbohydrate 48g, fat 10 g, saturated fat 5g, fibre 4g, sugar 7g, salt 2.85 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1364645/
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Ingredients
- 200g plain flour , plus extra for dusting
- 200g wholemeal plain flour
- 1 tsp bicarbonate of soda
- 20g pack dill , half finely chopped
- 50g unsalted butter , very cold and cut into cubes
- 300ml milk , warmed, plus extra for brushing
- 1 tsp poppy seeds
- 200g pack smoked salmon slices and 300g pack soft cheese, to serve
FOR THE PICKLE
- 1 tbsp caster sugar
- 100ml rice wine vinegar
- 1 large cucumber , peeled
- half red onion , very thinly sliced
- 1 mild red chilli , deseeded and finely chopped (optional)
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Fantastic straight from the oven or served the next day, split and toasted through
50
ratings
Difficulty and servings
MAKES 7-8 scones
Preparation and cooking times
Prep 30 mins
Cook 15 mins
Freeze scones only
Ingredients
- 200g plain flour , plus extra for dusting
- 200g wholemeal plain flour
- 1 tsp bicarbonate of soda
- 20g pack dill , half finely chopped
- 50g unsalted butter , very cold and cut into cubes
- 300ml milk , warmed, plus extra for brushing
- 1 tsp poppy seeds
- 200g pack smoked salmon slices and 300g pack soft cheese, to serve
FOR THE PICKLE
- 1 tbsp caster sugar
- 100ml rice wine vinegar
- 1 large cucumber , peeled
- half red onion , very thinly sliced
- 1 mild red chilli , deseeded and finely chopped (optional)
PER SERVING
365 kcalories, protein 21g, carbohydrate 48g, fat 10 g, saturated fat 5g, fibre 4g, sugar 7g, salt 2.85 g
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29 May 2011
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