← Back to Search Results
baking Pacific Northwest
Smoked Trout Scones

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 8 scones

Ingredients

  • 8 ounces smoked trout, finely flaked
  • ¼ cup finely chopped scallions, including some of the green
  • Grated zest of 2 lemons
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons cold unsalted butter
  • 2 eggs, lightly beaten
  • ½ cup heavy cream
  • 1 egg, beaten with 1 tablespoon cold water, for egg wash

Equipment:

  • Electric mixer (optional)

Directions

Preheat the oven to 400° F.

In a bowl, combine the trout, scallions, and half of the lemon zest. Set aside. Sift the flour and baking powder into the mixing bowl. Cut the butter into bits and rub it into the flour by hand or with an electric mixer. Combine the eggs, cream, and the remaining zest and mix into the flour mixture. Do not overmix.

Divide the dough in half. On a lightly floured surface, roll out each portion of dough 1/3-inch thick. Cut one piece of dough into triangles that measure 3 inches a side. Place 1 tablespoon of the trout mixture in the center of each triangle. Paint the edges of each triangle with the egg wash. Cut the remaining dough into triangles. Top each of the filled triangles with dough and crimp the edges with a fork. Brush the top of each scone with the egg wash. Place the scones 2 inches apart on one or two baking sheets and bake for 15 to 20 minutes, or until golden.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

294kcal (15%)
246mg (25%)
3mg (4%)
148mcg RAE (5%)
216mg
33mg
11g
0g
1g
26g
125mg (42%)
608mg (25%)
7g (35%)
16g (25%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
food-to-live-by Food to Live By
by Myra Goodman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
flavor Flavor
by Rocco DiSpirito
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mexican-everyday Mexican Everyday
by Rick Bayless
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
living-raw-food Living Raw Food
by Sarma Melngailis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?