Smoked Salmon Dill Scones
Smoked Salmon Dill Scones are a savory version of the classic breakfast treat, flavored with dill and onion and perfect for brunch or dinner.
Does salmon say “Easter” to you? It does to me–and I’m not even sure why. But wouldn’t these cheery green and salmon-colored scones look nice on an Easter table?
Now in our family, Easter is an occasion where we always go out. We attend a great buffet that’s always festive, and then come home for an Easter Egg hunt!
Of course, not cooking at home doesn’t mean I don’t want Easter food for at least a week or two before. Isn’t half the joy of a holiday stretching out the fun! So I made with some festive smoked salmon dill scones, cut out with an egg-shaped cookie cutter!
Now most people think of scones as sweet and biscuits as savory. But scones can truly go either way–isn’t that lucky on a holiday that already has its share of sweet!
Now whether you are cooking for Easter or simply freshening up your menu, I wish you a lot of fun food. And if you’re looking for more inspiration, check out the recipes below from some of my blogging friends.
- Creamy Broccoli Cheddar Quiche by A Kitchen Hoor’s Adventures
- Dill Pickle Pasta Salad with Ham by Cheese Curd In Paradise
- Easter M&M’s Cookies by Hezzi-D’s Books and Cooks
- Smoked Salmon Dill Scones by Art of Natural Living
- Sweet and Sour Sausage by A Day in the Life on the Farm
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- • 2 cups white whole wheat flour
- • 1/4 teaspoon salt
- • 1 tablespoon baking powder
- • 5 tablespoons cold butter, cut into pieces
- • ½ cup smoked salmon, diced, about 3 ounces
- • 2 T dried minced onion
- • ¼ c fresh dill or 2 T dried
- • 2 large eggs
- • 1/4 cup skim milk
- Preheat the oven to 375°F. Spray a baking sheet with nonstick spray.
- Whisk together the flour, salt, and baking powder. Work in the butter with your fingers or a food processor to make an unevenly crumbly mixture.
- Add the smoked salmon, minced onion and dill and pulse a few times.
- Mix together the eggs and milk. Reserve a scant tablespoon, then add remainider to the dry ingredients, mixing just until just mixed.
- Flour a piece of wax paper or table surface, pour out scone mixture and knead a couple times until it holds together.
- Form into a 3/4 inch thick rectangle then cut out rounds or egg shapes with a deep cookie cutter or biscuit cutter. Transfer cut out scones to the baking sheet and repeat until dough is used up.
- Brush the scones with the remaining egg/milk mixture, then bake until golden, about 20 minutes. Remove them from the oven, and serve warm or at room temperature.
- Finnish Salmon Soup – Lohikeitto
- Lemon Parmesan Herb Beans
Love these scones look absolutely beautiful and cute Inger!!
This recipe is so interesting Inger, I have never thought in adding smoked salmon in scone…sounds super tasty. Thanks for sharing the recipe…have a great week!
Another recipe to try this Easter. My niece loves to bake, I’m pretty sure that she will love baking this.
THat’s fun having a niece who bakes–I hope she enjoys these!
I always prefer savory over sweet. These scones have a perfect flavor profile.
What a delicious scone! I love the idea of a savory scone- I would love to use these for an egg sandwich.
You know I did use one for an egg sandwich along with a little leftover smoked salmon! I sprayed my cookie cutter with Pam, set it in the frying pan and craked the egg inside of it so it fit the scone perfectly. I’m nothing if not obsessive 🙂
These sounds delectable! And a slathering of Crème Fraîche would be lovely with them… even spot of caviar!
Sounds like the perfect accompaniments David!
A question if you don’t mind. Did you use fresh salmon or was it smoked salmon in your tasty scones?
It’s smoked Karen–the recipe has been corrected. Thanks so much for reporting that!