Heat oven to 230C/210C fan/gas 8 and flour a baking sheet. Mix flours, bicarb, chopped dill and 1 tsp salt in a bowl. Rub in butter, add milk and stir to a sticky dough.
Scrape dough onto a floured surface, dust it and your hands with more flour, then fold over 2-3 times. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones. 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. Best eaten on the day.
For the pickle, stir sugar into vinegar until dissolved. Halve, deseed and thickly slice the cucumber. Toss with the vinegar, onion and chilli. Can be made up to 24 hrs ahead. To serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with salmon and relish.
©author BBC Good Food Magazine. Produced as part of the LOVE BAKING season on BBC Lifestyle channel 180 on DStv.