Super easy to prepare, Mini Cheddar Dill Scones are moist and buttery. When filled with smoked salmon, they make a unique, impressive two bite appetizer. They can also be served alongside salad or soup, and make a great addition to a brunch menu.
- 2 large eggs
- 1/2 cup + 1/2 tablespoon half and half
- 2 tablespoons chopped fresh dill
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1/2 teaspoon ground pepper
- 7 tablespoons cold unsalted butter, divided
- 1 1/2 cups grated sharp Cheddar cheese
Smoked Salmon Filling
- Smoked salmon pieces – see Variation below
- Sprigs of fresh dill
- Lemon zest pieces
- Preheat oven to 425 degrees. Place rack in upper 1/3 of oven. Line baking sheets with parchment paper.
- In a small mixing bowl, whisk together eggs and half and half until well blended. Whisk in chopped dill and set aside.
- Place flour, baking powder, salt, and black pepper in the bowl of a food processor. Process to mix.
- Cut 6 tablespoons of the butter into pieces, add to flour mixture and pulse just until butter is incorporated.
- Add the grated cheese and pulse one or two times to blend.
- While the machine is running, quickly add half and half mixture through the feed tube and process the dough just until moist clumps begin to form a ball. Don’t over process or your scones will be tough.
- Turn dough out onto a lightly floured surface and shape into a ball. Using your fingers, gently flatten dough to 1/2-inch thickness. (Do not make thinner as the scones won’t rise.)
- Cut out mini scones with a 1- or 1 1/2-inch round cutter and place on prepared baking sheet. Reroll scraps and continue cutting.
- Melt remaining 1 tablespoon of butter and brush over top of each scone. Bake in the upper third of the oven for 10 to 13 minutes or until golden brown.
- Remove from oven and place scones on a wire rack to cool.
- Once cooled, slice scones in half horizontally. Place a piece of salmon, a small piece of fresh dill and a small piece (or two) of lemon zest inside each scone. Serve immediately.
Make ahead: The mini scones can be made ahead and stored in an airtight container at room temperature for up to 24 hours. They can also be frozen for up to 3 months. Can also be filled earlier in the day, covered and refrigerated. Bring to room temperature before serving.
Variations in filling: other fillings you can use include sliced ham or duck with honey mustard.
Variation in scone size: Cut the scones out larger and use to make Breakfast Sandwiches with Egg.
Keywords: scones, breads, smoked salmon