Mini Herbed Scones With Smoked Salmon

Recipe by ImPat
READY IN: 30mins




  • To make the scones -.
  • Spray a large baking tray with non-stick cooking spray.
  • Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
  • Using your fingertips, rub in the spread until fine crumbs form.
  • Stir in the parsley, dill and chives.
  • Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
  • Turn out dough onto a lightly floured surface and bring together to form a ball.
  • Press out or roll to form an 18cm round.
  • 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.
  • Bring together remaining dough and repeat rolling and cutting.
  • You should have a total of 12 scones.
  • Place shapes on the tray about 1cm apart and sprinkle with extra flour.
  • Bake for 10 minutes or until cooked.
  • Transfer to a wire rack to cool.
  • To make the topping -.
  • In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
  • Assembly of scones and topping -.
  • Split the scones in half and place on a large serving plate.
  • Evenly spoon a little of the sour cream mixture over each half.
  • Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
  • Sprinkle with pepper and serve.