Ad
Loading...

For the pickle

Nutrition: per serving

  • kcal365
  • fat10g
  • saturates5g
  • carbs48g
  • sugars7g
  • fibre4g
  • protein21g
  • salt2.85g

Method

  • step 1

    For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.

  • step 2

    Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones (see tip, below). 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. As with all scones, these are best eaten on the day.

  • step 3

    For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.

RECIPE TIPS
TIP

For taller scones, dip the cutter into flour each time you use it. The flour will stop the cutter from sticking and squashing down the edges of the dough.

Recipe from Good Food magazine, June 2011

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.4 ratings

chookgate

question

How many scones in a serving? The recipe makes 8 scones, but nutriotion info is 'per serving'.

goodfoodteam avatar
goodfoodteam

Hi there, per serving would be per scone here with an eighth of the toppings and relish.

philinbrighton avatar

philinbrighton

A star rating of 4 out of 5.

This was good. The scones were easy to put together, although I found the amount of liquid way too much and had to add more flour. The dill flavor didn't come through to strongly in the scones, but what was amazing was the relish. Wow, it really bought the whole dish together. If I was doing this…

Louise_Hansen

question

As I'm probably not able to eat 7-8 scones on the same day they are baked, I would like to know if I can freeze them unbaked and then bake as needed? TIA

goodfoodteam avatar
goodfoodteam

Hi there, thanks for getting in touch. For best results we'd recommend baking the whole batch and then cooling, wrapping individually and freezing, then defrosting at room temperature when you would like to eat them. Thanks, BBC Good Food team

janbomyers

A star rating of 5 out of 5.

Absolutely delicious! Completely agree with previous reviewer about the elements complimenting each other well.

eleanormayo

A star rating of 5 out of 5.

These are fantastic! I served them as part of a carpet picnic and they were by far the best of all 4 dishes. Don't be tempted to leave out any of the components as they all compliment each other so well.....

Ad
Ad
Ad
Loading...
Loading...