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FRIDAY FISH: Whole Wheat Smoked Salmon + Cheese Scones

Savory scones are lovely as accompaniments for big hot bowls of soup, crunchy salads, brunchy egg dishes, or served with soft goat cheese and a glass of sparkling wine for appetizers. This quick bread featuring smoked salmon, cheese, and some chopped vegetables comes together in a matter of minutes. It can be baked immediately or frozen and baked next week when company is on the way. I prepare these partway using a food processor, but they can easily be made in a large bowl with either a pastry cutter or your fingers to cut the butter into the flour mixture.
16 small scones

Ingredients

  • 1 cup EACH: unbleached all-purpose flour (120 grams) and whole wheat flour (113 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon EACH: ground cayenne and powdered garlic
  • ¼ teaspoon dill weed
  • ½ cup (8 tablespoons, 4 oz, 113 grams) cold, unsalted butter, cut into pieces
  • ½ cup (2 oz, 57 grams) grated sharp Cheddar cheese
  • 2 scallions, about ¼ cup (20 grams), white and green parts, sliced thinly
  • 2 tablespoons (.5 oz, 13 grams) minced red bell pepper
  • 4 oz (1/2 cup, 113 grams) smoked salmon, finely chopped
  • ¾ cup (6 oz, 170 grams) buttermilk
  • 1 egg, beaten (to brush on the dough)
  • 2 tablespoons grated Parmigiano-Reggiano cheese for topping the dough just before baking

Instructions

  • PREPARATION: Preheat oven to 400 F and set rack at center. Line a baking sheet with parchment paper.
  • MIX DRY INGREDIENTS + CUT IN BUTTER: In the bowl of a food processor fitted with a steel blade, pulse or mix the flours, baking powder, baking soda, sugar, salt, cayenne, garlic, and dill weed. Add the butter and pulse carefully until you have pea-sized and smaller pieces of butter.
  • TURN OUT INTO LARGE BOWL, MIX IN CHEESE/VEGGIES/SALMON; ADD BUTTERMILK: Turn flour mixture out into a large bowl and stir in the Cheddar cheese, scallions, red bell pepper, and the salmon. Pour the buttermilk over the flour mixture and, using a table fork, mix and stir until all the dry bits are incorporated. If the dough feels dry, add another tablespoon or two of buttermilk. If too wet, add a tablespoon or two of flour. Using your hands, knead and/or gather the dough just until it just holds together in somewhat of a ball shape. Don't overwork the dough.
  • TRANSFER THE DOUGH ONTO A FLOURED COUNTER OR BOARD and gently pat the dough with floured hands into an approximately 6”x10”x1” rectangle. The dough won’t be smooth or uniform. Brush it with about a tablespoon of the beaten egg. (Cook the rest of the egg for the dog or you or save for another use.) Sprinkle with the Parmigiano-Reggiano. Using a bench scraper or knife, cut the dough into first 4, then 8, then 16 squares or logs. Place scones on lined baking sheet. (You can cover tightly with foil and freeze them for up to 2 months at this point. Remove from freezer, uncover, and follow directions below, baking for a couple of extra minutes.)
  • BAKE 18-22 minutes or until brown on the bottom and golden on top. Remove to a rack and cool a minute or two before serving warm plain or with soft butter or goat cheese. Store scones well-wrapped in the fridge for 3 days or in the freezer for up to 2 months. To reheat, split in half lengthwise, spread lightly with butter, and grill until toasty and hot in a stovetop grill pan or skillet.

Notes

COOK’S NOTES: For an appetizer-sized scone, cut the scones in half one more time for a total of 32 small scones. If you have time, freeze the dough on the baking sheet for 10 minutes before baking.
Copyright Alyce Morgan, 2025. All rights reserved.