MINI HERBED SCONES WITH SMOKED SALMON
From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times.
Provided by ImPat
Categories Scones
Time 30m
Yield 24 mini scones, 24 serving(s)
Number Of Ingredients 16
Steps:
- To make the scones -.
- Spray a large baking tray with non-stick cooking spray.
- Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
- Using your fingertips, rub in the spread until fine crumbs form.
- Stir in the parsley, dill and chives.
- Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
- Turn out dough onto a lightly floured surface and bring together to form a ball.
- Press out or roll to form an 18cm round.
- Using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking.
- Bring together remaining dough and repeat rolling and cutting.
- You should have a total of 12 scones.
- Place shapes on the tray about 1cm apart and sprinkle with extra flour.
- Bake for 10 minutes or until cooked.
- Transfer to a wire rack to cool.
- To make the topping -.
- In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
- Assembly of scones and topping -.
- Split the scones in half and place on a large serving plate.
- Evenly spoon a little of the sour cream mixture over each half.
- Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
- Sprinkle with pepper and serve.
Nutrition Facts : Calories 24.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.7, Sodium 72.7, Carbohydrate 3, Fiber 0.1, Protein 1.3
SEEDY SCONES WITH SMOKED SALMON
Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon
Provided by Esther Clark
Categories Side dish
Time 45m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.
- Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.
- Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.
Nutrition Facts : Calories 444 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium
DILL SCONES WITH SMOKED SALMON & CUCUMBER RELISH
Savoury scones are a great alternative to burger buns or bagels
Provided by Jane Hornby
Categories Buffet, Lunch, Main course, Snack, Supper, Treat
Time 45m
Yield Makes 7-8 scones
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 365 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.85 milligram of sodium
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