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1
To make the scones -.
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2
Spray a large baking tray with non-stick cooking spray.
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3
Sift the flours into a large bowl, returning any husks from the wholemeal flour to the bowl.
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4
Using your fingertips, rub in the spread until fine crumbs form.
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5
Stir in the parsley, dill and chives.
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6
Add the milk and using a flat bladed knife and mix until the dough just begins to come together.
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7
Turn out dough onto a lightly floured surface and bring together to form a ball.
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8
Press out or roll to form an 18cm round.
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9
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.
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10
Bring together remaining dough and repeat rolling and cutting.
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11
You should have a total of 12 scones.
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12
Place shapes on the tray about 1cm apart and sprinkle with extra flour.
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13
Bake for 10 minutes or until cooked.
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14
Transfer to a wire rack to cool.
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15
To make the topping -.
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16
In a small bowl, combine the sour cream, lemon zest, lemon juice and 1 1/2 teaspoons each of the dill and parsley.
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17
Assembly of scones and topping -.
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18
Split the scones in half and place on a large serving plate.
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19
Evenly spoon a little of the sour cream mixture over each half.
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20
Sprinkle with the remaining dill and parsley and top with a few pieces of smoked salmon and then the lime.
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21
Sprinkle with pepper and serve.
