Mini Herbed Scones With Smoked Salmon

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 160 g wholemeal self-rising flour (1 cup)
• 75 g self-raising flour (1/2 cup)
• 40 g low-fat butter (50% reduced fat spread recommended)
• 1 tablespoon parsley (freshly chopped)
• 2 teaspoons dill (freshly chopped)
• 2 teaspoons chives (freshly chopped)
• 125 ml skim milk (1/2 cup)
• self-raising flour, for dusting (extra)
• 125 g light sour cream (extra light recommended - 1/2 cup)
• 1/2 teaspoon lemon zest (finely grated)
• 1 teaspoon lemon juice (fresh)
• 2 teaspoons dill (freshly chopped)
• 2 teaspoons parsley (freshly chopped)
• 80 g smoked salmon (cut into small pieces)
• 2 slices limes (thin and finely chopped)
• fresh ground black pepper

Recipe

• 1 to make the scones -.
• 2 spray a large baking tray with non-stick cooking spray.
• 3 sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
• 4 using your fingertips, rub in the spread until fine crumbs form.
• 5 stir in the parsley, dill and chives.
• 6 add the milk and using a flat bladed knife and mix until the dough just begins to come together.
• 7 turn out dough onto a lightly floured surface and bring together to form a ball.
• 8 press out or roll to form an 18cm round.
• 9 using a 4.5cm round cutter, cut out shapes from the dough, dipping the cutter into extra flour as you go to stop the dough from sticking.
• 10 bring together remaining dough and repeat rolling and cutting.
• 11 you should have a total of 12 scones.
• 12 place shapes on the tray about 1cm apart and sprinkle with extra flour.
• 13 bake for 10 minutes or until cooked.
• 14 transfer to a wire rack to cool.
• 15 to make the topping -.
• 16 in a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
• 17 assembly of scones and topping -.
• 18 split the scones in half and place on a large serving plate.
• 19 evenly spoon a little of the sour cream mixture over each half.
• 20 sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
• 21 sprinkle with pepper and serve.