Alison’s Chèvre and Smoked Salmon Scones

Alison’s Chèvre and Smoked Salmon Scones



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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 4 ounces cultured butter unsalted, cubed
  • 5 ounces fresh goat cheese (chèvre), plain, crumbled
  • 3 ounces smoked salmon, chopped
  • 3 tablespoons chives, chopped
  • ¾ cup half-and-half


  • Preheat oven to 400°F. 
  • Combine flour, baking powder, salt, and butter in a bowl and cut in the butter with a pastry cutter until the butter is the size of peas. 
  • Add crumbled chèvre and mix just to evenly distribute the cheese. 
  • Add salmon and chives and mix. Pour the half-and-half in all at once and mix until it just combines. 
  • Dump onto a floured surface, pat into a rectangle, and cut into triangles. 
  • Place on a parchment-lined sheet pan and brush with egg wash. 
  • Bake for about 20 minutes, until brown.