No bakery degree required for this recipe: these healthy, savory smoked salmon-and-dill scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015

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Recipe Summary

total:
45 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

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  • Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in salmon, onion and dill.

  • Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.

  • Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.

  • Bake the scones until firm to the touch, 18 to 24 minutes.

Tips

Make Ahead Tip: Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

173 calories; protein 5.4g 11% DV; carbohydrates 25g 8% DV; dietary fiber 1.8g 7% DV; sugars 2.3g; fat 5.9g 9% DV; saturated fat 3.5g 18% DV; cholesterol 30.7mg 10% DV; vitamin a iu 227IU 5% DV; vitamin c 0.5mg 1% DV; folate 53.6mcg 13% DV; calcium 122.7mg 12% DV; iron 2.8mg 15% DV; magnesium 8.2mg 3% DV; potassium 85.2mg 2% DV; sodium 301.6mg 12% DV; thiamin 0.2mg 15% DV; added sugar 1g.