Photo of Mini dill scones by WW

Mini dill scones

Points® value
Total Time
25 min
15 min
10 min


Wholemeal Flour

225 g

Plain White Flour

110 g, 100g plus 2 tsp for dusting

Baking powder

2 teaspoon(s), level

Parmesan Cheese

50 g, grated

Dill, Fresh

4 tablespoon(s), chopped

Low Fat Spread

100 g

0% fat natural Greek yogurt

150 g

Skimmed Milk

4 tablespoon(s)

Low Fat Soft Cheese

50 g

Hot smoked salmon flakes

75 g


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7 and heat a large baking sheet lined with baking paper.
  2. In a bowl, sift together both flours and the baking powder. Stir in the parmesan and dill.
  3. Use your fingers to rub the spread into the flour mixture until it resembles breadcrumbs. Stir in the yogurt and milk until you have a soft, sticky dough.
  4. Tip out onto a floured surface, and gently roll out to 2cm thick. Using a 5cm cutter, stamp out 26 rounds, then put them on the prepared baking sheet.
  5. Brush with the extra milk to glaze. Bake for 10-12 minutes until just risen and golden. If freezing, cool completely, then seal in an airtight freezer bag or container for up to 3 months.
  6. To serve, defrost the scones and warm through in a low oven. Split in half, spread with the soft cheese and fill with salmon and extra dill to serve.


You can save time by making these mini scones, freezing them, then defrosting and warming through before filling and serving.