Quick Breads

Smoked Salmon Herbed Scones

 / June 23, 2020

This is my super simple, super delicious recipe for smoked salmon herbed scones. They would make a delightful addition to a brunch spread or afternoon tea, served with butter, clotted cream, or simply on their own. With no fancy equipment required, this recipe comes together with very little fuss or muss. I hope you give it a try!

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Ingredients

  • 2 cups all-purpose flour, plus more for dusting work surface

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 6 tablespoons cold unsalted butter, cut into 1/2” chunks

  • 1/4 cup chopped fresh parsley

  • 1/4 cup chopped fresh dill

  • 1/4 cup chopped fresh scallions

  • 3/4 cup smoked salmon, chopped into 1/2” pieces

  • 1/3 – 1/2 cup cold heavy cream, plus more for brushing

  • 2 large eggs

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Directions

  • Preheat your oven to 375 ̊F
  • In a large mixing bowl, whisk together the flour, salt, and baking powder.
  • Using your hands or a pastry cutter, cut the cold cubed butter into the dry ingredients until it resembles a pebbly sand. Work quickly so your butter stays cold. Some chunks of butter will be the size of a hazelnut and others as small as a lentil. This coarse, uneven texture will help create a flaky texture in your scones.
  • Throw in the fresh herbs and chopped smoked salmon to the mix and toss around with your hands to evenly distribute all ingredients.
  • In a separate bowl, whisk together 1/3 cup cold heavy cream and the eggs. Pour this into your dry ingredients.
  • Using a spatula or wooden spoon, fold together all ingredients until you have a shaggy dough. If your dough is not coming together, add 1-2 tablespoons more heavy cream.
  • Turn your dough out onto a lightly floured surface, very gently knead it once or twice, and then pat into a 10” x 3” rectangle.
  • Using a bench scraper or knife, cut the rectangle into 5 equal-sized rectangles, and then halve each diagonally so you have 10 triangles of dough.
  • Transfer the triangles to a parchment-lined baking sheet, leaving at least one inch of space between each. Brush the tops with additional heavy cream.
  • Bake on the middle oven rack for 20-24 minutes or until the tops and edges are lightly browned.
  • Let scones cool on a wire rack for at least five minutes before digging in.

Note: These scones are best enjoyed within a day of baking them. Store leftovers in an airtight container in the refrigerator for up to three days.