salmon and dill scones1

This recipe is one for all the salmon lovers and perfect for lunch or a mid-afternoon snack. You could also make mini scones and serve these at a party. I adapted this recipe from a plain scone recipe that I posted a little while ago which is very easy to adapt to make any kind of scones you like.

salmon and dill scones3

salmon and dill scones22

dill scones3

salmon and dill scones2

Makes 5 large scones. Ingredients for the scones: 55g butter, 225g flour, 2 teaspoons baking powder, a pinch of salt, zest of 1 lime, 2 tablespoons chopped dill, small squeeze lime juice, 120ml milk.

Method: Preheat oven to 200°C. Place flour, baking powder, salt, sugar, chopped dill and lime zest in a bowl and mix. Add chopped butter and us your hands to rub butter into dry ingredients until the mixture resembles breadcrumbs. Make a well in the middle, pour in milk and a little squeeze of lime juice. Use a knife to mix until you are able to bring it together into a ball. Turn onto a lightly floured surface and knead gently (4-5 times) simply to make the dough uniform. Gather into a ball and flatten onto the surface with your hand until about 2cm thick. Use a cutter to cut into rounds. Place on greaseproof paper on a baking tray and lightly brush with milk. Bake for 15 minutes until golden.

Ingredients for the sauce: 200g quark, 2 tablespoons chopped dill, a good squeeze of half a lime, salt and pepper to season. Method: mix all ingredients together and generously season with salt and pepper.

You probably need about 300g smoked salmon for all five scones.

Cook’s tip: in order to get scones that rise evenly that you are able to break in half easily, it is important to use a round cutter rather than just roll them into dough balls. If you don’t have a cookie or a pastry cutter just use an upside down drinking glass to cut the dough into rounds.

Thanks for stopping by! xS