Dill scones with smoked salmon & cucumber relish

Dill scones with smoked salmon & cucumber relish

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(4 ratings)

Prep: 30 mins Cook: 15 mins


Makes 7-8 scones
Savoury scones are a great alternative to burger buns or bagels

Nutrition and extra info

  • Freeze scones only

Nutrition: per serving

  • kcal365
  • fat10g
  • saturates5g
  • carbs48g
  • sugars7g
  • fibre4g
  • protein21g
  • salt2.85g
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  • 200g plain flour, plus extra for dusting
  • 200g wholemeal plain flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 20g pack dill, half finely chopped
  • 50g unsalted butter, very cold and cut into cubes
  • 300ml milk, warmed, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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)


  1. 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.

  2. 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.

  3. 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.

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Comments (3)

philinbrighton's picture

This was good. The scones were easy to put together, although I found the amount of liquid way too much and had to add more flour. The dill flavor didn't come through to strongly in the scones, but what was amazing was the relish. Wow, it really bought the whole dish together. If I was doing this again I might just toast ciabatta and serve smoked salmon, cream cheese and the relish instead of bothering with the scones.

janbomyers's picture

Absolutely delicious! Completely agree with previous reviewer about the elements complimenting each other well.

eleanormayo's picture

These are fantastic! I served them as part of a carpet picnic and they were by far the best of all 4 dishes. Don't be tempted to leave out any of the components as they all compliment each other so well.....

Questions (4)

chookgate's picture

How many scones in a serving? The recipe makes 8 scones, but nutriotion info is 'per serving'.

goodfoodteam's picture

Hi there, per serving would be per scone here with an eighth of the toppings and relish.

lomfise's picture

As I'm probably not able to eat 7-8 scones on the same day they are baked, I would like to know if I can freeze them unbaked and then bake as needed? TIA

goodfoodteam's picture

Hi there, thanks for getting in touch. For best results we'd recommend baking the whole batch and then cooling, wrapping individually and freezing, then defrosting at room temperature when you would like to eat them. Thanks, 

BBC Good Food team

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