Mini Herbed Scones With Smoked Salmon

From australian bh&g diabetic living issue 12 2007. have not included cooling time for scones in times.

Steps

To make the scones -.

Spray a large baking tray with non-stick cooking spray.

Sift the flours into a large bowl , returning any husks from the wholemeal flour to the bowl.

Using your finger.

Stir in the parsley , dill and chives.

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

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

Press out or roll to form an 18cm round.

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.

Bring together remaining dough and repeat rolling and cutting.

You should have a total of 12 scones.

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

Bake for 10 minutes or until cooked.

Transfer to a wire rack to cool.

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.

Assem.

Ingredients

wholemeal self-rising flour, self-raising flour, low-fat butter, parsley, dill, chives, skim milk, light sour cream, lemon zest, lemon juice, smoked salmon, limes, fresh ground black pepper