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Seedy scones with smoked salmon

Seedy scones with smoked salmon on a baking tray

Seedy scones with smoked salmon

Name: Seedy scones with smoked salmon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 225g self-raising flour plus extra for dusting; ½ tsp baking powder; 140g cold butter chopped; 150ml cold milk; 2 tsp sesame seeds; 2 tsp poppy seeds; 1 egg beaten; 150g soft cheese; 1 spring onion finely sliced; 1 tbsp chopped chives; 100g smoked salmon; capers and dill fronds, to serve (optional)

Esther Clark

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Serves 6

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon

Freezable

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For more inspiration, see our collection of smoked salmon recipes and guide on what to do with smoked salmon.

Ingredients

Nutrition

Units:

MetricUS

225g self-raising flour

plus extra for dusting
½ tsp baking powder
140g cold butter

chopped
150ml cold milk
2 tsp sesame seeds
2 tsp poppy seeds
1 egg

beaten
150g soft cheese
1 spring onion

finely sliced
1 tbsp chopped chives
100g smoked salmon
capers

and dill fronds, to serve (optional)

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Nutrition: Per serving

kcal444
fat30g
saturates18g
carbs31g
sugars2g
fibre2g
protein11g
salt2g

Method

step 1

Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.
step 2

Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.
step 3

Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.

Recipe from Good Food magazine, July 2021

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A star rating of 4 out of 5.2 ratings

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