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
- • 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