Mini Herbed Scones With Smoked Salmon

Step 1: Using your fingertips, rub in the spread until fine crumbs form.

Step 2: Stir in the parsley, dill and chives.

Step 3: Add the milk and using a flat bladed knife and mix until the dough just begins to come together.

Step 4: Turn out dough onto a lightly floured surface and bring together to form a ball.

Step 5: Press out or roll to form an 18cm round.

Step 6: 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.

Step 7: Bring together remaining dough and repeat rolling and cutting.

Step 8: You should have a total of 12 scones.

Step 9: Place shapes on the tray about 1cm apart and sprinkle with extra flour.

Step 10: Bake for 10 minutes or until cooked.

Step 11: Transfer to a wire rack to cool.

Step 12: 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.

Step 13: Assembly of scones and topping - Split the scones in half and place on a large serving plate.

Step 14: Evenly spoon a little of the sour cream mixture over each half.

Step 15: Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.

Step 16: Sprinkle with pepper and serve.