Lox, Red Onion, And Dill Savory Scones

1. 1

   Heat oven to 400, and place a silpat or parchment paper on a small baking sheet (or coat a baking sheet with cooking spray).

2. 2

   In a large bowl, stir or whisk together the flours, baking powder, sugar, and salt.

3. 3

   Place the butter cubes in the bowl and smush the butter between your fingertips (yes!) together with the flour until the butter pretty much disappears into the dry ingredients.

4. 4

   Stir in the salmon, red onion, and dill, making sure to evenly distribute it.

5. 5

   In a separate bowl, whisk together the buttermilk and egg white.

6. 6

   Pour the liquid mixture into the dry ingredients, and stir just until combined.

7. 7

   Sprinkle a little flour on the dough and knead it in the bowl a few times until it's less sticky and you can handle it. Add a little more flour if you need to.

8. 8

   Form the dough into a circle on the prepared baking sheet and pat it down until it is 5 to 6 inches in diameter.

9. 9

   Using a bench scraper or butter knife, cut the circle in half; then cut each of the halves into three wedges, so you have six wedges total. Separate them a bit from each other so they have room to expand and brown on all sides.

10. 10

    Bake at 400 until firm to the touch, which will take about 18 to 24 minutes.

* Per serving · 4 servings · Values may vary.