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.)
- 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
- 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.
- 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.
These are very pretty appetizers Derf. They look very impressive. I love smoked salmon and these certainly do not disappoint. A lovely treat combining smoked salmon, a tangy, tart sauce and very flavourful biscuits. This was quick and easy to make. Thanks so much for sharing.