Dill Scones With Smoked Salmon & Cucumber Relish
These savory wholemeal scones are a delightful addition to any afternoon tea or brunch spread. The dill-infused scones are fluffy and fragrant, pairing perfectly with the smoky slices of salmon and creamy soft cheese. On the side, a quick-pickled cucumber relish adds a refreshing crunch and tangy flavor to complete this elegant yet easy-to-make dish.
— Constant Cookbook
Ingredients
- 200g plain flour , plus extra for dusting
- 200g wholemeal plain flour
- 1 tsp bicarbonate of soda
- 20g pack dill , half finely chopped
- 50g unsalted butter , very cold and cut into cubes
- 300ml milk , warmed, plus extra for brushing
- 1 tsp poppy seeds
- 200g pack smoked salmon slices and 300g pack soft cheese, to serve
- 1 tbsp caster sugar
- 100ml rice wine vinegar
- 1 large cucumber , peeled
- half red onion , very thinly sliced
- 1 mild red chilli , deseeded and finely chopped (optional)
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT30M
Yield
MAKES 7-8 scones
Nutrition
- Calories: 365 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.85 milligram of sodium
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