Smoked salmon herbed scones

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A wonderful savoury addition to your holiday brunch, these soft and buttery scones featured fresh herbs like parsley and dill. Plus, they're totally customizable—try adding ham, cheddar, sundried tomato, parmesan, pumpkin and bacon.

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Ingredients

2 cups all-purpose flour, plus more for dusting work surface
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/2 inch pieces
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh scallions
3/4 cup smoked salmon, chopped into 1/2” pieces
1/3 cup whole milk or cream, plus more for brushing the tops of the scones
2 large eggs

Directions

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, whisk together the flour, salt, and baking powder.
Using your hands or a pastry cutter, cut the cold cubed butter into the dry ingredients until it resembles a pebbly sand. Work quickly so your butter stays cold.
Throw in the fresh herbs and chopped smoked salmon and toss around with your hands to evenly distribute all ingredients.
In a separate bowl, whisk together eggs and the cold milk or cream. Pour this into your dry ingredients.
Using a spatula or wooden spoon, fold together all ingredients until you have a shaggy dough. If your dough is not coming together, add one to two tablespoons more heavy cream.
Liberally flour your work surface and your hands. Turn the dough out onto your work surface. If your dough is not coming together, knead it gently for a few seconds on the work surface. Pat the dough into a 10" x 3" rectangle.
Cut the rectangle into five rectangles then cut each in half diagonally to make a total of ten triangular scones. Alternatively, you can pat the dough out into a large circle and then cut it into slices like a pie.
Place the scones on the prepared baking sheet, leaving at least 1" between them. Brush the tops of the scones with additional milk/cream.
Bake the scones for 20 to 23 minutes until lightly browned on top. Remove them from the oven and let them cool on a rack for 15 minutes. Serve immediately or store in an airtight container in the fridge for up to four days. Bring to room temperature or warm in the oven before serving.