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🍽️ Crunchy rosemary scones with smoked salmon

545 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 2 tsp baking powder
• 1 tsp salt
• 100 g soft butter
• 300 g yogurt
• 2 egg yolks
• 1 tbsp finely chopped rosemary needles
• 300 cream cheese
• 350 g smoked salmon (in thin slices)

Instructions

1. 1. Put all dry ingredients except the yogurt into a large bowl.
2. 2. Stir the dry ingredients together well.
3. 3. Add the yogurt gradually.
4. 4. Knead the dough with your hands until it holds together firmly.
5. 5. Dust a work surface with a little flour.
6. 6. Roll out the dough on the floured surface to a thickness of 1.5 centimeters.
7. 7. Cut 15 equal squares from the dough.
8. 8. Whisk the egg yolk in a small bowl.
9. 9. Brush the top of the scones with the whisked egg yolk.
10. 10. Preheat the oven to 200 degrees Celsius fan-forced.
11. 11. Place the scones on a baking sheet.
12. 12. Bake the scones on the middle rack for 10 to 15 minutes until golden yellow.
13. 13. Remove the scones from the oven.
14. 14. Let the scones cool completely.
15. 15. Cut the cooled scones in half for serving.
16. 16. Spread each half of the scones with cream cheese.
17. 17. Place smoked salmon on the cream cheese-spread side.
18. 18. Garnish the scones with fresh rosemary needles.
19. 19. Serve the finished scones.

Nutrition per serving

• kcal: 545
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 37 g