200g plain flour , plus extra for dusting

200g wholemeal plain flour

1 tsp bicarbonate of soda

20g pack dill , half finely chopped

50g unsalted organic  butter , very cold and cut into cubes

300ml milk , warmed, plus extra for brushing

1 tsp poppy seeds

200g pack smoked wild salmon slices and 300g pack soft cheese, to serve

FOR THE PICKLE

1 tbsp caster sugar

100ml rice wine vinegar 

1 large cucumber , peeled

half red onion , very thinly sliced

1 mild red chilli , deseeded and finely chopped (optional)

 

Preparation

For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet.

Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears.

Tip in the milk and stir briefly to a sticky dough.

Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round.

Use a 7cm cutter to stamp out scones (see tip, below). Press trimmings together and repeat.

Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen.

Cool on a rack. As with all scones, these are best eaten on the day.

For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli.

Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead.

When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.