Smoked Salmon & Dill Scones
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.Advertisement
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.
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.
1 1/2 starch, 1 fat