Dill scones with smoked salmon & cu­cum­ber rel­ish

Makes 7- 8 scones Prep 30 mins Cook15 mins

Easy Cook - - WEEKEND TEA & TREATS -

200g plain flour, plus ex­tra for


200g whole­meal plain flour

1 tsp bi­car­bon­ate of soda

20g pack dill, 1/ finely chopped 2

50g un­salted but­ter, very cold

and cut into cubes

300ml milk, warmed, plus ex­tra

for brush­ing

1 tsp poppy seeds

300g pack soft cheese and 200g pack

smoked salmon slices, to serve


1 tbsp caster su­gar

100ml rice wine vine­gar

1 large cu­cum­ber, peeled

1/2 red onion, very thinly sliced 1 mild red chilli, de­seeded and finely

chopped (op­tional)

1 For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a bak­ing sheet. Mix the flours, bi­car­bon­ate of soda, chopped dill and 1 tsp fine salt in a large bowl, then rub in the but­ter un­til it dis­ap­pears. Pour in the milk and stir briefly to a sticky dough.

2 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 wire rack.

3 For the pickle, stir su­gar into vine­gar un­til dis­solved. Halve and de­seed the cu­cum­ber, slice thickly, then toss with the vine­gar, onion and chilli, if us­ing. Leave for at least 15 mins in the fridge.

Can be made up to 24 hrs ahead. When ready to serve, tear the re­main­ing dill over the rel­ish. Split scones, spread with soft cheese and top with a rib­bon of salmon and a lit­tle rel­ish.

PER SERV­ING 365 kcals, fat 10g, sat­u­rates 5g, carbs 48g, su­gar 7g, fi­bre 4g, pro­tein 21g, salt 2.8g

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