Seedy Scones with Smoked Salmon: A Savory Treat

Indulge in the delectable combination of seedy scones and the rich flavors of smoked salmon. This culinary masterpiece is a perfect blend of textures and tastes, offering a satisfying and sophisticated culinary experience.

Ingredients for Seedy Scones

- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 cup mixed seeds (such as chia, flax, sunflower, or sesame) - 1/2 cup cold unsalted butter, cut into small cubes - 1 cup buttermilk

Ingredients for Smoked Salmon Topping

- 4 ounces smoked salmon, thinly sliced - 1/4 cup chopped red onion - 1/4 cup chopped fresh dill - 1 tablespoon capers - 1/4 cup cream cheese, softened - 1 tablespoon lemon juice

Instructions for Seedy Scones

1. Preheat oven to 425°F (220°C). 2. Line a baking sheet with parchment paper. 3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and seeds. 4. Add the butter cubes and use your fingers to work them into the flour mixture until it resembles coarse crumbs. 5. Gradually add the buttermilk, mixing until just combined. 6. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. 7. Pat the dough into a 1-inch thick circle and cut into 8 wedges. 8. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Instructions for Smoked Salmon Topping

1. In a small bowl, combine the smoked salmon, red onion, dill, and capers. 2. In a separate bowl, beat the cream cheese and lemon juice until smooth. 3. Spread the cream cheese mixture over the warm scones. 4. Top with the smoked salmon mixture.

Serving and Enjoying

Serve the seedy scones with smoked salmon warm, while the scones are still soft and fluffy. They are perfect for breakfast, brunch, or lunch and can be accompanied by a side of green salad or your favorite soup.

Tips for the Perfect Seedy Scones

- For a more savory flavor, add some grated Parmesan cheese to the scone dough. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. - To make the scones ahead of time, bake them and let them cool completely. Store them in an airtight container at room temperature for up to 3 days. To reheat, wrap the scones in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.