Mini Herbed Scones With Smoked Salmon - cooking recipe

Ingredients

Scones
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)
Topping
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

Preparation

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.