Mini Herbed Scones With Smoked Salmon Recipe

Name: Mini Herbed Scones With Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Mini Herbed Scones With Smoked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Herbed Scones With Smoked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions