Dill scones with smoked salmon & cucumber relish
Makes 7- 8 scones Prep 30 mins Cook15 mins
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
1 tsp poppy seeds
300g pack soft cheese and 200g pack
smoked salmon slices, to serve
FOR THE PICKLE
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
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