Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/4 cup (approximately 15g) fresh chives, finely chopped
  • 3/4 cup (180ml) buttermilk, cold
  • 1 large egg, lightly beaten (for egg wash)
  • 8 ounces (225g) cream cheese, softened
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 4 ounces (115g) smoked salmon, thinly sliced

Instructions:

  1. Whisk together dry ingredients (flour, baking powder, baking soda, salt, pepper) in a large bowl.
  2. Cut in cold butter using a pastry cutter or pulse in a food processor until the mixture resembles coarse crumbs.
  3. Stir in shredded cheddar cheese and chopped chives.
  4. Add cold buttermilk and gently mix until just combined. Do not overmix.
  5. Turn dough out onto a lightly floured surface and gently pat into a 1-inch thick disc.
  6. Use a 2.5-inch biscuit cutter or a knife to cut out scones.
  7. Place scones on a baking sheet lined with parchment paper.
  8. Chill in the refrigerator for at least 15 minutes.
  9. Preheat oven to 400°F (200°C).
  10. Brush the tops of the chilled scones with lightly beaten egg.
  11. Bake for 18-22 minutes, or until golden brown.
  12. Let cool on a wire rack.
  13. In a medium bowl, combine softened cream cheese, chopped dill, and lemon juice.
  14. Mix until smooth and well combined.
  15. Slice the cooled scones in half horizontally.
  16. Spread each half with dill cream cheese.
  17. Top with smoked salmon slices.
  18. Serve immediately.