Method

• 1.
  Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, fennel seeds, dill, lemon zest and 1 tsp sea salt flakes in a bowl and combine. Season with freshly ground black pepper.

• 2.
  Place creme fraiche and milk in a bowl and whisk to combine, then add to dry ingredients and using a butter knife, mix to form a soft dough. Turn onto a lightly floured surface and knead lightly until just smooth (don’t overwork the dough).
• 3.
  Press or roll out to 3cm thick, then use a well-floured 4cm-diameter cutter to cut out rounds. Gently press the leftover dough together and cut out another couple of rounds (discard remaining dough). Place scones on prepared tray and arrange close together so they remain upright.
• 4.
  Brush tops with extra milk, scatter with extra fennel seeds, season. Bake for 15-20 minutes or until risen and golden brown. Set aside to cool. Halve scones and spread with extra creme fraiche. Top with flaked trout, salmon roe, if using, extra dill, a squeeze of lemon and scatter with freshly ground black pepper, to serve.