Lox, Red Onion, and Dill Savory Scones
Recipe type: Bread, Brunch, Breakfast, Snacks, Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 6 scones
A refined riff on lox and bagels. The flavor of lox permeates the scone, while red onion provides a surprising but recognizable taste and texture. Top these scones with plain Greek yogurt - just mix in chopped fresh dill and a little squeeze of lemon.
  • .75 c flour (plus a little more for the end, when you are forming the scones)
  • .5 c + 2 T whole wheat flour
  • 2 t baking powder
  • 1.5 t sugar
  • .25 t kosher salt
  • 2.5 T unsalted butter, very cold, and cut into small cubes
  • ⅓ c chopped smoked salmon (2 ounces)
  • 3 T very finely chopped red onion
  • 2 T minced fresh dill
  • .5 c buttermilk*
  • 1 egg white
  1. Heat oven to 400, and place a silpat or parchment paper on a small baking sheet (or coat a baking sheet with cooking spray).
  2. In a large bowl, stir or whisk together the flours, baking powder, sugar, and salt.
  3. Place the butter cubes in the bowl and smush the butter between your fingertips (yes!) together with the flour until the butter pretty much disappears into the dry ingredients.
  4. Stir in the salmon, red onion, and dill, making sure to evenly distribute it.
  5. In a separate bowl, whisk together the buttermilk and egg white.
  6. Pour the liquid mixture into the dry ingredients, and stir just until combined.
  7. Sprinkle a little flour on the dough and knead it in the bowl a few times until it's less sticky and you can handle it. Add a little more flour if you need to.
  8. Form the dough into a circle on the prepared baking sheet and pat it down until it is 5 to 6 inches in diameter.
  9. Using a bench scraper or butter knife, cut the circle in half; then cut each of the halves into three wedges, so you have six wedges total. Separate them a bit from each other so they have room to expand and brown on all sides.
  10. Bake at 400 until firm to the touch, which will take about 18 to 24 minutes.
* I never buy a huge carton of buttermilk; instead, I use skim milk and a fresh lemon. In a Pyrex measuring glass, place 1 to 2 tsp of fresh lemon juice, and then fill it up to the measurement that you need. For example in this recipe, add skim milk to the lemon juice until you have ½ cup of liquid total in the measuring glass. Let it sit until it curdles, and if possible until it comes to room temperature, about 5 - 8 minutes. Voila. Healthier buttermilk, and less waste! {See also this recipe!}
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/05/10/lox-red-onion-and-dill-savory-scones/