Prepare to embark on a culinary journey that marries the delicate flavors of the Scottish coastline with the comforting warmth of freshly baked scones! These Smoked Salmon Dill Scones are not just a recipe; they're a gourmet experience that transforms ordinary breakfast or brunch into an extraordinary gastronomic adventure. With a perfect balance of rich smoked salmon, aromatic fresh dill, and buttery, flaky texture, these scones promise to tantalize your taste buds and transport you to the rugged, beautiful landscapes of Scotland.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Scottish
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup smoked salmon, chopped
- 1/4 cup fresh dill, chopped
- 3/4 cup milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well mixed.
- Add the 1/4 cup of cold, cubed unsalted butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough.
- Gently fold in the 1/2 cup of chopped smoked salmon and 1/4 cup of chopped fresh dill into the flour mixture, ensuring they are evenly distributed throughout.
- Make a well in the center of the mixture and pour in the 3/4 cup of milk. Stir gently with a wooden spoon or spatula until the dough begins to come together. It should be slightly sticky but manageable.
- Transfer the dough onto a lightly floured surface. Knead it gently for about 1-2 minutes until it is smooth, being careful not to over-knead.
- Pat the dough into a circle about 1-inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges. Alternatively, you can use a round biscuit cutter to cut out individual scones.
- Place the scones on the prepared baking sheet, leaving some space between them. If desired, brush the tops with a little extra milk for a golden finish.
- Bake the scones in the preheated oven for 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy them warm or at room temperature!
Tips
- Keep your butter ice-cold: The secret to flaky scones lies in cold butter. Freeze your butter for 15 minutes before cubing and working into the flour.
- Don't overwork the dough: Mix just until ingredients are combined. Overworking develops gluten, which can make scones tough instead of tender.
- Use high-quality smoked salmon: Choose a premium smoked salmon for the most robust flavor. Wild-caught varieties often provide the best taste.
- Fresh dill is crucial: Use freshly chopped dill for maximum aromatic impact. If fresh isn't available, use slightly less dried dill.
- For extra richness, consider brushing scones with an egg wash instead of milk for a more golden, glossy finish.
- Serve immediately or store in an airtight container for up to 2 days. Warm slightly before serving to revive their fresh-baked texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
