Dill scones with smoked salmon & cucumber relish

Dill scones with smoked salmon & cucumber relish

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 7-8 scones

Savoury scones are a great alternative to burger buns or bagels

  • Freezable (Freeze scones only)
Nutrition: per serving
NutrientUnit
kcal365
fat10g
saturates5g
carbs48g
sugars7g
fibre4g
protein21g
salt2.85g
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Ingredients

For the pickle

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 4 out of 5.4 ratings
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