Heat oven to 220`c and lightly grease and flour a baking tray. Sift flour and salt together in a mixing bowl. Cut the butter into small pieces and add to flour mixture. Next, rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in the smoked salmon, spring onion, chopped dill and chives before finally adding in the milk gradually, stirring well with a knife until the mixture begins to stick together and forms a soft smooth dough. Turn the scone dough out onto a floured surface and flatten or roll the dough to about 3cm thick round. Use a 5cm round cutter to cut out individual round scones and place on the greased baking tray. Brush the top of the scones with a little milk. Cook the scones in the oven at 220`c for about 10-15 minutes or until golden brown. When ready, remove the scones from the oven and allow to cool completely on a wire rack. To serve, cut the scones through the middle and fill with the cream cheese.