Flaky pastries layered with good butter and excellent salmon - breakfast, snack, teatime, yes please.
Course: Breakfast, Snack
Author: Katie Workman
3cupsall-purpose flourplus more for patting out the dough
¾cup(1 ½ sticks) chilled unsalted buttercut into pieces
1egg plus 1 egg yolk
About 3 tablespoons softened unsalted butterfor serving
½poundgood-quality smoked salmon
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly flour a clean work surface.
In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Using a pastry cutter, two knives, or your fingers cut the butter into the flour mixture until the mixture resembles coarse cornmeal, with no pieces of butter any larger than a pea. In a small bowl combine the milk and the egg yolk. Stir the milk mixture into the dry ingredients just until the mixture comes together.
Turn the dough onto the floured work surface and roll or pat out the dough 1 ¼-inch thick. Cut out 2 ½-inch circles with a biscuit cutter, as close as possible to one another. Gently pat together the scraps so that they are 1 ¼-inch thick and cut out another two or three circles as possible. Place them on the prepared baking sheet at least 1-inch apart. Beat the egg with 1 teaspoon of water in a small bowl, and use a pastry brush to lightly brush the top of each scone with the egg mixture.
Bake until golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool until barely warm, or at room temperature. Split them in half with a fork, or cut them with a sharp knife, spread the butter evenly between the scones, layer some salmon onto each bottom half, and place the scone tops over the salmon.