Seedy scones with smoked salmon

Be inspired by New York lox bagels and make a batch of savoury scones with a seed topping for crunch. Top with a spring onion soft cheese and smoked salmon


  • 225g self-raising flour, plus extra for dusting
  • ½ tsp baking powder
  • 140g cold butter, chopped
  • 150ml cold milk
  • 2 tsp sesame seeds
  • 2 tsp poppy seeds
  • 1 egg, beaten
  • 150g soft cheese
  • 1 spring onion, finely sliced
  • 1 tbsp chopped chives
  • 100g smoked salmon
  • capers and dill fronds, to serve (optional)


    1. Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Tip the flour, ½ tsp salt and baking powder into a bowl and stir to combine. Rub the butter in using your fingertips for around 5 mins until the mixture resembles breadcrumbs. Quickly stir in the milk using a cutlery knife. Bring the mixture together with your hands, then knead briefly on a lightly floured surface and form into a ball (be careful not to overwork the dough). Flatten the dough into a 16cm circle, then cut into eight triangles. Transfer to the prepared baking sheet.
    2. Mix the sesame seeds, poppy seeds and a grind of black pepper together in a small bowl. Brush the scones with the beaten egg, then sprinkle with the seed mixture and a pinch of sea salt flakes. Bake for 18-20 mins until cooked through. Leave to cool on a wire rack until just warm. To freeze, leave to cool completely, then pack into food bags and freeze for up to three months.
    3. Combine the soft cheese with the spring onions and chives. Serve the scones slightly warm with the soft cheese mixture and smoked salmon, with some capers and dill fronds scattered over, if you like.