Smoked Salmon & Dill Scones

No bakery degree required for this recipe: These healthy, savory smoked salmon-and-dill scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your dinner salad.

Prep/Cook Time: 12 Minutes, Servings: 12

Ingredients

• 1½ cups all-purpose flour plus 2 tablespoons, divided
• 1¼ cups white whole-wheat flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 5 tablespoons cold unsalted butter, cut into ½-inch cubes
• ⅓ cup chopped smoked salmon (2 ounces)
• ⅓ cup finely chopped red onion
• ¼ cup minced fresh dill
• 1 cup reduced-fat milk or buttermilk
• 1 large egg

Directions

1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2. Whisk 1½ cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in salmon, onion and dill.
   
3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
   
4. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out, and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half, and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
   
5. Bake the scones until firm to the touch, 18 to 24 minutes.
   

Nutritional Information

Per Serving: 173 calories; 6 g fat (3 g sat, 2 g mono); 31 mg cholesterol; 25 g carbohydrate; 1 g added sugars; 2 g total sugars; 5 g protein; 2 g fiber; 306 mg sodium; 85 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.