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Dill scones with hot smoked salmon and horseradish cream recipe

8 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
½ lemon, finely zested
1 x 180g pack hot smoked salmon fllets, flaked into small chunks

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

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

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.
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.
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.
Meanwhile, whip the cream to soft peaks. Fold in the horseradish sauce, crème fraîche, lemon zest and a little ground black pepper. Set aside.
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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