← 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

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
martin-yans-china Martin Yan's China
by Martin Yan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
lidias-italy Lidia's Italy
by Lidia Bastianich
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
raos-cookbook Rao's Cookbook
by Frank Pellegrino
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?