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.

Source: EatingWell Magazine, March/April 2015


Recipe Summary

45 mins

Nutrition Profile:



Ingredient Checklist


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

  • 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.

Nutrition Facts

1 scone
173 calories; protein 5.4g; carbohydrates 25g; dietary fiber 1.8g; sugars 2.3g; fat 5.9g; saturated fat 3.5g; cholesterol 30.7mg; vitamin a iu 227IU; vitamin c 0.5mg; folate 53.6mcg; calcium 122.7mg; iron 2.8mg; magnesium 8.2mg; potassium 85.2mg; sodium 301.6mg; thiamin 0.2mg; added sugar 1g.

1 1/2 starch, 1 fat