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Mini Herbed Scones With Smoked Salmon

Created by ImPat on October 20, 2014

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.