Herb Scones with Chive Cream and Smoked Salmon

Recipe by Alice Choi

These scones are a lovely accompaniment to a cheese board. “I love the scones with strawberry & Champagne jam, salami, Kerrygold Cashel Blue or Kerrygold Aged Cheddar Cheese with Irish Whiskey and a light drizzle of honey!” says blogger Alice Choi of Hip Foodie Mom, who created this recipe after visiting Ireland with us earlier this year. Find more Irish recipes in our July/August 2020 issue!

Follow Alice: hipfoodiemom.com @hipfoodiemom1

Herb Scones with Chive Cream and Smoked Salmon
Makes 14 scones
  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (30 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • 6 large eggs (300 grams), divided
  • ½ to 1 cup (120 to 240 grams) whole milk
  • ½ cup (16 grams) plus 1 to 1½ tablespoons (2 to 3 grams) finely diced fresh chives (see Note), divided
  • 1 cup (240 grams) all-natural full-fat Greek yogurt
  • 1 cup (240 grams) sour cream
  • 2 teaspoons (10 grams) fresh lemon juice
  • Smoked salmon, to serve
  • Garnish: olive oil, fresh dill
  1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt. Using your fingers, rub cold butter into flour mixture until butter is pea-size. Make a well in center.
  3. In a small bowl, whisk together 4 eggs (200 grams), ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using one hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
  4. Turn out dough onto a lightly floured surface. Lightly flour top of dough, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
  5. In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
  6. Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on wire racks.
  7. In a medium bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons (2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.
A blend of chives and rosemary work well, too.

PRO TIP: For wedge scones, turn out dough onto a lightly floured surface, and divide in half. Lightly flour top of each dough half, and shape each into a 7½-inch disk. Cut each dough disk into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.



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