Dill scones with smoked salmon and cucumber relish

Preparing party snacks or looking for something to pack into the picnic basket? Try this recipe for freshly baked scones.

Serves: 7-8 scones

Preparation time: 30 minutes

Cooking time: 15 minutes


200g (plus extra for dustin) plain flour
200g whole meal plain flour
1 tsp bicarbonate of soda
20g finely chopped dill
50g cold cubed unsalted butter
300ml (plus extra for brushing) warmed milk
1 tsp poppy seeds
200g smoked salmon slices
300g soft cheese
1 tbsp caster sugar
100ml rice wine vinegar
1 large peeled cucumber
1/2 finely sliced red onion
1 deseeded and finely chopped mild red chilli


Heat oven to 230C/210C fan/gas 8 and flour a baking sheet. Mix flours, bicarb, chopped dill and 1 tsp salt in a bowl. Rub in butter, add milk and stir to a sticky dough.

Scrape dough onto a floured surface, dust it and your hands with more flour, then fold over 2-3 times. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones. Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. Best eaten on the day.

For the pickle, stir sugar into vinegar until dissolved. Halve, deseed and thickly slice the cucumber. Toss with the vinegar, onion and chilli. Can be made up to 24 hrs ahead. To serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with salmon and relish.

©author BBC Good Food Magazine. Produced as part of the LOVE BAKING season on BBC Lifestyle channel 180 on DStv.

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