Scones with salmon

Scones with salmon

Total: 1 hr 20 Min. | Active: 30 Min.
Nutritional value / piece: 238 kcal
, Fat: 15 g
, Carbohydrate: 20 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
¾ tsp salt
1 tbsp sugar
2 tsp baking powder
2 tbsp dill, finely chopped
100 g butter, cut into pieces, cold
1 ½ dl milk

To shape the scones

milk, for brushing

Clotted cream

150 g clotted cream
2 tsp horseradish, finely grated
1 ½ tbsp lemon juice
¼ tsp salt

To serve

100 g smoked salmon in slices (organic)
½ organic lemon, halved, in fine slices
15 g garden cress
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the dill. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape the scones

Roll out the dough to approx. 1½ cm thick, cut out circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C, allow to cool slightly on a rack. Cut the scones in half.

Clotted cream

Combine the clotted cream, horseradish, lemon juice and salt.

To serve

Spread the clotted cream on top of the scones. Add the salmon, lemon slices and cress.

Good to know
Tip: Instead of fresh horseradish and clotted cream, use cream cheese with horseradish.

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