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.