MINI HERBED SCONES WITH SMOKED SALMON

Steps:

• 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.