Dill scones with hot smoked salmon and horseradish cream recipe

4 ratings

Treat your party guests to these delicious savoury dill scones, topped with a generous dollop of creamy horseradish cream and hot smoked salmon flakes. To get ahead of time, the scones can be made and stored in the freezer for up to 1 month. See method

  • Serves 5 (makes 20)
  • 30 mins to prepare and 10 mins to cook
  • 109 calories / serving
  • Freezable

Ingredients

  • 175g (6oz) self-raising flour, plus extra for rolling
  • 1 tsp baking powder
  • 50g (2oz) cold butter, diced
  • 1 tbsp fresh dill, finely chopped, plus extra sprigs to serve
  • 75ml (3fl oz) buttermilk
  • 1 tbsp milk

For the topping

  • 60ml (2 1/2fl oz) whipping cream
  • 1 tbsp hot horseradish sauce
  • 100ml (3 1/2fl oz) crème fraîche
  • 1/2 lemon, finely zested
  • 1 x 180g pack hot smoked salmon fllets, flaked into small chunks

Each serving contains

  • Energy

    455kj
    109kcal
    5%
  • Fat

    7g 10%
  • Saturates

    4g 19%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 8.7g Protein 3.5g Fibre 0.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Sift the flour, baking powder and 1/2 tsp salt into the bowl or a food processor. Add a good grind of black pepper and the butter, then whizz to fine crumbs. Tip the crumbs into a large bowl, then stir in the dill and buttermilk to make a soft, non-sticky dough.
  2. Turn out the dough onto a lightly floured surface and flatten with your hands to about 1·5cm (3/4in) thick. Dip a 4cm (2in) pastry cutter in flour and stamp out 10 rounds, re-rolling the pastry as needed.
  3. Put the rounds on a baking tray lined with nonstick paper. Brush with the milk, and then bake for 10 minutes, or until risen and golden. Remove from the oven and leave to cool on a wire rack.
  4. Meanwhile, whip the cream to soft peaks. Fold in the horseradish sauce, crème fraîche, lemon zest and a little ground black pepper. Set aside.
  5. Cut the scones in half and spread with the cream mixture. Top with a piece of the salmon and a sprig of dill; arrange on a platter. Serve.

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