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Smoked trout scones


  • Preheat oven to 190°C.
  • Gently toss the trout with the spring onions and lemon zest in a large bowl. Set aside.
  • Sift the flour and baking powder into another large bowl. Add the butter and rub until it resembles breadcrumbs.
  • Lightly beat 2 eggs with 150 ml milk.
  • Then make a well in the centre of the flour and pour in the egg mixture. Gently mix using a wooden spoon. Then add the trout mixture and mix well.
  • Turn the scone mixture out onto a lightly floured workbench and push out with the palm of your hands until 2 cm thick. Then cut into rounds with a scone cutter and place on a lightly oiled baking tray.
  • Beat the remaining egg and milk together and lightly brush the egg wash on top of the scones. Then cook in the oven for 10-20 mins until risen a bit and golden brown. Allow to cool slightly before cutting in half and serving with a dollop of sour cream and a sprinkling of chives on top.
  • Bob Hart from Anton Mossimann


  • 250 gm smoked trout fillets, flaked
  • ½ bunch spring (green) onions, mostly white part, chopped 
  • grated rind of ½-1 lemon
  • 250 gm plain flour
  • 2 tbsp baking powder
  • 30 gm unsalted butter, softened & cubed
  • 3 eggs 
  • 150 ml + ¼ cup milk
  • cooking oil spray
  • sour cream
  • 1 bunch chives, snipped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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