Wild BC Salmon Lox and Fresh Herb Savoury Scones
You may be used to enjoying wild BC salmon lox on a bagel, but this flavourful ingredient tastes excellent in a fluffy, savoury scone. Paired with fresh, aromatic herbs, these savoury scones pack a ton of flavour. You can use any aromatic herbs of your choice; in this recipe, we are using fresh Italian parsley, fresh dill, and fresh green onion. These scones are delicious on their own - or with an extra dollop of crème fraîche or with a smear of cream cheese.
Ingredients
2 cups (240 g) All-Purpose Flour, plus flour for dusting
3/4 teaspoon Kosher salt
1 tablespoon baking powder
6 tablespoons (85 g) cold unsalted butter, cut into ½” cubes
125 g wild BC cold-smoked salmon, diced into ½” pieces
1/4 cup (11 g) chopped fresh Italian parsley
1/4 cup (9 g) chopped fresh dill
1/4 cup (25 g) chopped fresh green onion
1/3 cup cold heavy cream, more as needed and for brushing top
2 whole large eggs
Directions
1. Preheat oven to 375 ̊F .
2. In a mixing bowl, combine flour, salt, and baking powder and mix well.
3. Cut in cold cubed butter into your dry ingredients, using a pastry cutter, fork, or your hands. You want a rough texture where the butter is incorporated and resembles coarse crumbs. If using hands, work quickly as you want the mix to be coarse – this will be the secret to a flaky scone.
4. Add in fresh chopped herbs and diced smoked salmon to the coarse mix in the bowl and toss well so the ingredients are evenly distributed.
5. In a separate bowl, lightly whisk together 2 whole large eggs and chilled heavy cream. Add this to your mixing bowl of dry ingredients.
6. Using a spatula or wooden spoon, gently mix to form a shaggy, loose dough.
7. Turn dough out to a lightly-floured surface and gently form into an approximate 10” x 3” rectangular shape. This dough does not require any kneading. You want to ensure you are not overly handling the dough or warming it too much with your hands.
8. Using a bench scraper or knife, on the short edge into four even pieces; halve each rectangular piece diagonally, forming a triangle shape. You will have 8 pieces.
9. Place onto a silicon sheet or parchment-lined baking sheet spaced evenly apart.
10. Brush the tops of the scones lightly with additional heavy cream, and place baking sheet into the oven on the middle rack.
11. Bake for 20-24 minutes, until edges are lightly browned.
12. Let scones cool on a wire rack, and enjoy!
Please enjoy immediately, or refrigerate and re-heat for up to 7 days
This recipe was originally created by the talented Colin Asuncion (@colinasuncion) who is a CBC Baking Show Season 3 finalist, and photographed by Vanessa Ng. A YouTube video from Colin is available here.