Green tea marinated salmon scones

This zingy marinade infuses the fish, curing it slightly overnight.
Less than 45 minutes (+ marinating time)

Makes about 9


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 150-200g whole fresh salmon fillet, skin removed


  • 8 bags PnP green tea with lemon
  • 1 cup (250ml) boiling water
  • 2cm knob fresh ginger, sliced
  • 1 clove garlic, crushed
  • 3 Tbsp (45ml) rice wine vinegar
  • Grated peel of 1 lime
  • 6 sprigs fresh dill + extra for serving
  • 1 tsp (5ml) fish sauce


  • 2 cups (300g) flour + extra for dusting
  • 1 Tbsp (15ml) baking powder
  • ½ tsp (3ml) salt
  • 2 Tbsp (30ml) castor sugar
  • ⅓ cup (80g) butter, chilled
  • 1 extra-large egg + extra whisked egg for brushing
  • ½ cup (125ml) milk

For serving:

  • 1 tub (250g) crème fraîche (cream cheese works well too)
  • 1 packet (100g) snacking cucumbers, peeled into ribbons
  • 1 packet (80g) watercress
  • 1 packet (20g) micro herbs
  • Salt and pepper
  • Lemon juice


  1. Combine marinade ingredients in a zip-seal bag.
  2. Add salmon, seal and refrigerate overnight.
  3. Preheat oven to 180°C. And line a baking tray with baking paper.
  4. Combine dry ingredients for scones and create a well in the center of the bowl.
  5. Whisk milk and egg together in a jug and pour into well.
  6. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture.
  7. Bring dough together with your hands, then transfer to a lightly floured surface.
  8. Shape into a 4-5cm thick disc.
  9. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray.
  10. Combine leftover dough and repeat to create about 9 scones.
  11. Brush tops with whisked egg and bake for 18-22 minutes until golden.
  12. Cool scones on a wire rack.
  13. Slice marinated salmon thinly.
  14. Top scones with crème fraîche, sliced salmon, cucumber ribbons and herbs.
  15. Season, drizzle with lemon juice and serve.

Thin slices of salmon can also be served on blinis, mini flapjacks, sandwiches or crostinis. Add chopped herbs like rosemary or thyme to savoury scones, or 1⁄2 cup grated parmesan, or a dash of paprika for extra flavour.

Browse more baking recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.