Ingredients

The makings of the

1
Place all scone ingredients in a mixer, except for the milk and egg, slowly paddle mix until it is a crumble texture.
2
Add the egg and milk, being careful not to over work. When the dough starts to come together take it off the mixer and finish by hand.
3
Roll out to 2 cm thick and cut with a 4-5 cm cutter. Once cut, place on parchment, egg wash and bake at 160 °C for 12-15 minutes.
4
Combine all Philly mix ingredients together with a spoon. Put in a piping bag ready for service.
5
Warm the scone in an oven at 180 °C for 3-4 minutes. Cut in half and place the smoked salmon on top. Generously pipe on the Philly dill mix and garnish with fresh lemon zest and sprig of dill.