Irish Scones With Smoked Salmon

3 cups all-purpose flour, plus more for patting out the dough

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon kosher salt

¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

1 cup milk, preferably whole

1 egg plus 1 egg yolk

About 3 tablespoons softened unsalted butter for serving

½ pound good-quality smoked salmon

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lightly flour a clean work surface.

In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Using a pastry cutter, two knives, or your fingers, cut the butter into the flour mixture until the mixture resembles coarse cornmeal, with no piece of butter larger than a pea. In a small bowl, combine the milk and the egg yolk. Stir the milk mixture into the dry ingredients just until the mixture comes together.

Turn the dough onto the floured work surface, and roll or pat it out to 1¼-inch thick. Cut out 2½-inch circles with a biscuit cutter, as close as possible to one another. Gently pat together the scraps so they are 1¼-inch thick, and cut out another two or three circles as possible. Place them on the prepared baking sheet at least 1 inch apart. Beat the egg with 1 teaspoon of water in a small bowl, and use a pastry brush to lightly brush the top of each scone with the egg mixture.

Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool until barely warm, or at room temperature. Split them in half with a fork, or cut them with a sharp knife, spread the butter evenly between the scones, layer some salmon onto each bottom half, and place the scone tops over the salmon.

Makes about 10 scones

Nutrition information per serving: 373 calories; 163 calories from fat; 18 g fat (10 g saturated; 1 g trans fats); 114 mg cholesterol; 389 mg sodium; 33 g carbohydrate; 1 g fiber; 3 g sugar; 19 g protein.

Katie Workman