Sharp Old Cheddar Scones With Smoked Salmon Recipes

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SEEDY SCONES WITH SMOKED SALMON



Seedy scones with smoked salmon image

Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon

Provided by Esther Clark

Categories     Side dish

Time 45m

Number Of Ingredients 12

225g self-raising flour, plus extra for dusting
½ tsp baking powder
140g cold butter, chopped
150ml cold milk
2 tsp sesame seeds
2 tsp poppy seeds
1 egg, beaten
150g soft cheese
1 spring onion, finely sliced
1 tbsp chopped chives
100g smoked salmon
capers and dill fronds, to serve (optional)

Steps:

  • Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.
  • Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.
  • Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.

Nutrition Facts : Calories 444 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 2 milligram of sodium

MINI HERBED SCONES WITH SMOKED SALMON



Mini Herbed Scones With Smoked Salmon image

From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times.

Provided by ImPat

Categories     Scones

Time 30m

Yield 24 mini scones, 24 serving(s)

Number Of Ingredients 16

160 g wholemeal self-rising flour (1 cup)
75 g self-raising flour (1/2 cup)
40 g low-fat butter (50% reduced fat spread recommended)
1 tablespoon parsley (freshly chopped)
2 teaspoons dill (freshly chopped)
2 teaspoons chives (freshly chopped)
125 ml skim milk (1/2 cup)
self-raising flour, for dusting (extra)
125 g light sour cream (extra light recommended - 1/2 cup)
1/2 teaspoon lemon zest (finely grated)
1 teaspoon lemon juice (fresh)
2 teaspoons dill (freshly chopped)
2 teaspoons parsley (freshly chopped)
80 g smoked salmon (cut into small pieces)
2 slices limes (thin and finely chopped)
fresh ground black pepper

Steps:

  • To make the scones -.
  • Spray a large baking tray with non-stick cooking spray.
  • Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
  • Using your fingertips, rub in the spread until fine crumbs form.
  • Stir in the parsley, dill and chives.
  • Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
  • Turn out dough onto a lightly floured surface and bring together to form a ball.
  • Press out or roll to form an 18cm round.
  • Using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking.
  • Bring together remaining dough and repeat rolling and cutting.
  • You should have a total of 12 scones.
  • Place shapes on the tray about 1cm apart and sprinkle with extra flour.
  • Bake for 10 minutes or until cooked.
  • Transfer to a wire rack to cool.
  • To make the topping -.
  • In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
  • Assembly of scones and topping -.
  • Split the scones in half and place on a large serving plate.
  • Evenly spoon a little of the sour cream mixture over each half.
  • Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
  • Sprinkle with pepper and serve.

Nutrition Facts : Calories 24.4, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.7, Sodium 72.7, Carbohydrate 3, Fiber 0.1, Protein 1.3

APPLE-SMOKED BACON AND CHEDDAR SCONES



Apple-Smoked Bacon and Cheddar Scones image

This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.

Provided by Peggy Lynn

Categories     Scones

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons fresh ground black pepper
1/2 cup chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices apple-smoked bacon, cooked and chopped into 1 inch pieces (any type of bacon may be substituted~)
3/4-1 1/2 cup buttermilk
1 large egg
2 tablespoons water

Steps:

  • Preheat oven to 400°F.
  • Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and pepper in a large bowl on low speed.
  • With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas.
  • Add the grated cheese; mix just until blended.
  • ~~(Or, in a large bowl, stir together flour, baking powder, salt and pepper. Gradually cut butter in with a pastry blender or two knives until the mixture resembles small peas. Stir in cheese).
  • Add the green onions, bacon and 3/4 cup buttermilk to the flour and cheese mixture.
  • Mix by hand just until the ingredients are incorporated.
  • If the dough is too dry to hold together,use the remaining buttermilk,adding one tablespoon at a time, until dough is pliable and can be formed into a ball.
  • Stir as lightly and as little as possible to ensure a light-textured scone.
  • Remove dough from bowl and place on a lightly floured flat surface.
  • Pat the dough into a ball.
  • Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and 1/2 inch thick.
  • Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
  • Whisk the egg and water in a small mixing bowl.
  • Brush each wedge with the egg wash.
  • Place scones on an ungreased baking sheet; bake 18-20 minutes,or until golden brown and no longer sticky in the middle.
  • Serve warm.

Nutrition Facts : Calories 380.6, Fat 19.8, SaturatedFat 12.2, Cholesterol 76.9, Sodium 595.3, Carbohydrate 38.5, Fiber 1.6, Sugar 1.6, Protein 12

SHARP OLD CHEDDAR SCONES WITH SMOKED SALMON



Sharp Old Cheddar Scones With Smoked Salmon image

These scones are a special treat, make full size with smoked salmon in between or make half sized scones and top each half with sour cream mix and smoked salmon to make a great appetizer. (these scones are also delicious served alone, hot, with butter or even cold.)

Provided by Derf2440

Categories     Scones

Time 35m

Yield 16 scones

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon coarsley fresh ground pepper
1 teaspoon fresh rosemary, chopped
1/2 cup cold butter
1/3 cup old sharp cheddar cheese, shredded
3/4 cup buttermilk
4 tablespoons sour cream
1/2 teaspoon fresh lime juice or 1/2 teaspoon lemon juice
1/4 teaspoon salt
8 slices smoked salmon
1/4 teaspoon dried dill
1 sprig fresh dill, for garnish

Steps:

  • Preheat oven to 375F degrees.
  • Combine in a bowl, flours, baking powder, 1/2 teaspoon salt, pepper and roasemary; whisk together to mix.
  • Cut butter into flour mixture to form a fine crumble.
  • Stir in shredded cheddar.
  • Stir in buttermilk and mix lightly.
  • On a lightly floured surface knead dough about 10 times.
  • Roll dough to make a round about 3/4 inch thick.
  • Let rest for 5 minutes.
  • With a 2 inch biscuit cutter, or floured glass, cut into rounds and place on a lightly greased cookie sheet.
  • Bake for about 15 minutes or until scones are golden.
  • Stir together sour cream, lime juice, dried dill and 1/4 teaspoon salt.
  • Serve each scone with 1 tablespoon of sour cream mixture and 2 slices of smoked salmon.
  • Garnish with fresh dill.
  • OR.
  • Serve each half of half sized scones topped with sour cream mixture and slices of smoked salmon as appetizer.
  • The scones can be frozen, defrost, make sour cream mixture fresh and place smoked salmon.

Nutrition Facts : Calories 125.9, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.5, Sodium 229.8, Carbohydrate 12.3, Fiber 1.1, Sugar 0.6, Protein 3

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