Recipe by Derf
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.)
Top Review by Baby Kato
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.
- 236.59 ml all-purpose flour
- 236.59 ml whole wheat flour
- 11.09 ml baking powder
- 2.46 ml salt
- 2.46 ml coarsley fresh ground pepper
- 4.92 ml fresh rosemary, chopped
- 118.29 ml cold butter
- 78.07 ml old sharp cheddar cheese, shredded
- 177.44 ml buttermilk
- 59.16 ml sour cream
- 2.46 ml fresh lime juice or 2.46 ml lemon juice
- 1.23 ml salt
- 8 slice smoked salmon
- 1.23 ml dried dill
- 1 sprig fresh dill, for garnish
Directions See How It's Made
- 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.