SAVOURY SCONES — CHIVE & ONION, SMOKED SALMON

Warm, fluffy, onion-chive scones loaded with slick treacle salmon — the perfect little bite.

INGREDIENTS

     +    
DRY

  • 230g T55 flour

  • 15g baking powder

  • 6g salt

  • 4g fresh thyme

  • 2g mustard powder

  • Large pinch dried thyme

  • 15g kibbled onions

  • 10g caster sugar

     +    
WET

  • 25g unsalted butter

  • 50ml milk

  • 15g chopped chives

  • 60g whole eggs (x2)

  • 40g yogurt

     +    
Assembly

  • Chopped chives

  • Sliced treacle salmon

  • Sour cream

  • Picked dill

Method

     +    
  • Sieve the flour, baking powder, salt and caster sugar.
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the thyme and kibbled onion.
  • Mix together the eggs and yogurt.
  • Add the wet ingredients to the flour mixture, along with the chives, and mix until just combined to form a soft dough.
  • Turn the dough out onto a lightly floured surface and knead very gently until just smooth — don’t overwork it.
  • Roll the dough to 3.5cm thickness.
  • Dip a 5cm cutter in flour and cut out rounds (approx. 80g each).
  • Do not twist the cutter — it stops them rising evenly.
  • Lift the scone carefully out of the mould and place on a baking sheet, leaving space between each one.
  • Bring the excess dough together lightly and cut more rounds (note: the more you knead, the tougher they’ll be).
  • Brush the tops with beaten egg yolk.
  • Bake at 160°C for 12 minutes until well risen and golden.
     +    
Assembly

Split the warm scone, add the salmon, a spoon of sour cream, a little chopped chive and finish with dill sprigs.

SAVOURY SCONES — CHIVE & ONION, SMOKED SALMON

Warm, fluffy, onion-chive scones loaded with slick treacle salmon — the perfect little bite.

INGREDIENTS

   +  &nbsp
DRY

  • 230g T55 flour

  • 15g baking powder

  • 6g salt

  • 4g fresh thyme

  • 2g mustard powder

  • Large pinch dried thyme

  • 15g kibbled onions

  • 10g caster sugar

   +   
WET

  • 25g unsalted butter

  • 50ml milk

  • 15g chopped chives

  • 60g whole eggs (x2)

  • 40g yogurt

   +   
Assembly

  • Chopped chives

  • Sliced treacle salmon

  • Sour cream

  • Picked dill

Method

   +   
  • Sieve the flour, baking powder, salt and caster sugar.
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the thyme and kibbled onion.
  • Mix together the eggs and yogurt.
  • Add the wet ingredients to the flour mixture, along with the chives, and mix until just combined to form a soft dough.
  • Turn the dough out onto a lightly floured surface and knead very gently until just smooth — don’t overwork it.
  • Roll the dough to 3.5cm thickness.
  • Dip a 5cm cutter in flour and cut out rounds (approx. 80g each).
  • Do not twist the cutter — it stops them rising evenly.
  • Lift the scone carefully out of the mould and place on a baking sheet, leaving space between each one.
  • Bring the excess dough together lightly and cut more rounds (note: the more you knead, the tougher they’ll be).
  • Brush the tops with beaten egg yolk.
  • Bake at 160°C for 12 minutes until well risen and golden.
   +   
Assembly

Split the warm scone, add the salmon, a spoon of sour cream, a little chopped chive and finish with dill sprigs.

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