Scones with Smoked Salmon & Cream Cheese

200 g flour, plus extra for dusting
¼ tsp SIDS CRAZY SALT
¼ tsp salt
pinch of baking powder
60 g butter, softened
85 g cheddar, grated
150 ml milk, plus extra as needed
475 g cream cheese, softened
300 g salmon, smoked slices, roughly torn
1 cucumber, peeled into strips
200 g flour, plus extra for dusting
sprig of dill

Preheat the oven to 220°C. Grease and line a large baking tray with greaseproof paper.
Stir together the flour, SIDS CRAZY SALT, salt and baking powder in a large mixing bowl.
Add the butter and rub into the dry ingredients with your fingertips until the mixture resembles rough breadcrumbs.
Stir in the Cheddar and then the milk until you have a rough dough, adding more milk as needed to bring it together.
Turn out the dough onto a lightly floured surface. Roll out to 2 cm thickness and cut out about 12 rounds with a round cookie cutter, approximately 4-5 cm thick.
Arrange on the lined tray then bake for about 15 minutes until golden and risen.
Remove to a wire rack to cool.
Cut the scones in half, spread with cream cheese, top with smoked salmon, cucumber strips and dill sprigs before serving.