Go Back
–+ servings
Print
Savory salmon goat cheese scones on plate

Savory Salmon Goat Cheese Scones

Chock full of savory goodness, you can whip up these scones in a flash in a food processor.

Course Bread, Brunch, lunch
Cuisine American
Keyword goat cheese, savory, scones, smoked salmon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 small-ish scones
Author Laura

Ingredients

  • 1/2 cup AP white flour 2 & 1/8 oz/60 g
  • 1/2 cup spelt flour 1 & 3/4 oz/50 g See note below for other substitutions
  • 1/4 teaspoon fine sea salt
  • 1/2 tablespoon baking powder 7 g
  • 2 tablespoons butter, cold and cut into about 6-8 small pieces 1 oz/28 g
  • 1/2 cup creamy goat cheese, cold, diced into chunks 4 oz/117 g
  • 1/4 pound smoked salmon, cold and chopped into small pieces 4 oz/ 113 g
  • 1 tablespoon fresh dill, chopped 1 teaspoon dried dill may be substituted but fresh is definitely preferable
  • 1/2 cup heavy cream, divided 4 oz/113 g

Instructions

  1. Preheat oven to 425° F/ 220 C° if baking immediately. Line a baking sheet with parchment

  2. Put the flours, salt, and baking powder in the food processor or bowl. Pulse the processor a few times until combined or whisk them in the bowl for a few strokes.

  3. Add the butter and pulse 3-4 times until butter is incorporated but some pieces remain visible. Add in the smoked salmon, goat cheese and dill, and pulse about 4 more times. Do not overmix. The dough should be crumbly. If using bowl and mixer or fork, mix until barely combined.

  4. Add just over 1/3 cup (2& 2/3 oz/ 75 g) of the heavy cream and pulse a few more times or mix again, until cream is no longer visible.

  5. Turn the dough onto a floured surface and pat the dough until it holds together. Then shape into about a 6-inch/15 cm disk, about 1 & 1/2-inches/4 cm thick. Cut the disk in half, then half again and each quarter in half, yielding 8 wedges. Spread the wedges apart on the parchment-lined sheet .

  6. If baking immediately, brush each scone with the remaining heavy cream to help the crust brown. Bake for about 20 minutes. If you prefer to make them later, freeze the scones on the sheet, then transfer to a freezer bag. When ready to bake, brush the scones and bake them for about 25 minutes from frozen.