Smoked Salmon Scone Muffins (Sconeins!) with Sweet and Tangy Spread
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These sconeins are a cross between a muffin and scone and are a nutritious delicious way to start the day. Smoked salmon, dill and almonds are featured ; served warm or at room temperature with a sweet and tangy spread comprised of yogurt, goat cheese, Bonne Maman Orange Marmalade and mustard and accented with herbs and cucumber.
- Prep time
- 30 mins
- Cook time
- 20 mins
- Yield
- 18
Ingredients
- 1 1/4 cups all-purpose flour
- 1/14 cups cake flour
- 2 Tbsp toasted slivered almonds
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp dillweed
- 1/2 cup flaked smoked salmon
- 2 cups Greek style yogurt, divided
- 2 Tbsp olive oil
- 1 egg
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 2 ounces soft goat cheese, crumbled
- 1/2 cup small dice peeled cucumber
- 2 Tbsp Bonne Maman Orange Marmalade
- 2 tsp Dijon mustard
- 2 tsp snipped parsley
- 2 tsp snipped chives
- 1 tsp capers
- 1 tsp lemon zest
- 1/4 tsp ground white pepper
Instructions
- In a large bowl mix the flours, nuts, baking powder, baking soda, dillweed and salmon.
- In a medium bowl whisk together 1 cup of the yogurt, the oil, egg, lemon juice and salt; add to the flour mixture till well blended.
- Divide the batter equally among 18 muffin cups sprayed with vegetable spray. then bake in a preheated 425 degree oven for 15-20 or till golden brown.
- While the sconeins are baking combine the remaining yogurt and rest of the ingredients till well mixed; refrigerate till serving time.
- Serve the sconeins with the spread.
