The makings of the

Place all scone ingredients in a mixer, except for the milk and egg, slowly paddle mix until it is a crumble texture.

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.

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.

Combine all Philly mix ingredients together with a spoon. Put in a piping bag ready for service.

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.