Ingredients

• 2 cups self raising flour
• Large pinch of salt
• 1 tablespoon icing sugar
• Half a cup cream
• Half a cup iced water
• 4 tablespoons mixed fresh herbs, finely chopped (chives, parsley chervil, tarragon)

Directions

1. Preheat oven to 200OC
2. Sift flour, salt and sugar in to mixing bowl
3. Quickly, using your fingertips, work in cream, water and herbs to form a soft dough
4. Turn dough onto a lightly floured board and roll out 2 cm thick
5. Cut out rounds with floured scone cutter
6. Bake scones on a lightly floured tray for 12-15 minutes
7. Cool scones on wire rack
8. Mix crème fraiche with finely grated lemon zest, fresh dill, salt and pepper to taste
9. When cool break in half and fill with dill crème fraiche and smoked salmon
10. Makes 10-16 small scones

Serves: 10-16 small scones
Preparation Time: 30 mins
Cooking Time: 15 mins