Herby Mini Scones

Cook Time 1 hour

Serves 4–6

Ingredients

450g self-raising flour, plus extra for dusting

120g unsalted butter, chilled and grated

300ml buttermilk, plus extra for brushing

4 sprigs of dill, chopped, plus extra to serve 

1 bunch chives, chopped 

3 sprigs parsley, chopped

Pinch of salt

To Serve

4 slices smoked salmon

Crème fraiche

Zest of a lemon

Method

Preheat the oven to 190°C.

Place the flour and a pinch of salt in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles chunky breadcrumbs. Add the herbs (dill, chives, and parsley) and buttermilk, and work them into the dough until it's soft and a little sticky.

Alternatively, you can use a food processor. Do not overwork the dough. Roll into a 2cm disk, then cut into bite-sized rounds using a 3-4cm cookie cutter.

Arrange on a lined tray, brush with a little extra buttermilk and bake for 15-20 minutes. Remove and cool.

Serve topped with a dollop of crème fraiche, smoked salmon and lemon zest. Garnish with dill.