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Dill Scone Bites with Smoked Salmon

Dill Scone Bites with Smoked Salmon

11/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup unsalted butter, chilled and diced

2 tablespoons fresh chopped dill

1/4 teaspoon dried dill

1/2 cup heavy cream

2 tablespoons olive oil

1/2 teaspoon kosher salt

Fennel Tea Crème Fraîche (recipe follows)

2 (3-ounce) packages smoked salmon, cut into 3/4-inch strips

Garnish: red caviar and fresh dill

• Preheat oven to 375˚. Line a baking sheet with parchment

paper; set aside.

• In a medium bowl, combine the flour, baking powder, salt, and

pepper. Using a pastry blender, cut in the butter until mixture

is crumbly. Stir in the fresh and dried dill. Gradually add the

cream, stirring until mixture comes together.

• On a lightly floured surface, roll the dough out to 3/4-inch

thickness. Using a 1-inch fluted round cutter, cut scones.

Reroll dough as necessary to form 24 scones.

• Place the scones on the prepared baking sheet. Using a pastry

brush, lightly coat the tops with olive oil; evenly sprinkle

each with kosher salt. Bake for 15 minutes, or until lightly

browned. Cool on pan for 5 minutes.

• Cut scones in half, and spread each half with approximately

1/4 teaspoon Fennel Tea Crème Fraîche. Roll salmon strips

into rosettes, and place rosettes on scones. Garnish with red

caviar and fresh dill, if desired.

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