Potato Scones with Smoked Salmon and Soured Cream

There is something wonderfully comforting about a classic potato scone, or ‘tattie scone’ as it’s affectionately known. This recipe transforms leftover mashed potatoes into a truly elegant dish, perfect for a special breakfast, a leisurely brunch, or a light and satisfying lunch. The soft, fluffy scones provide the perfect base for silky smoked salmon and a generous dollop of cool, tangy soured cream. Finished with a sprinkle of fresh herbs, it’s a simple yet sophisticated meal that is sure to impress.

Ingredients

• 1 lb (approx. 450g) floury potatoes, such as Russet or King Edward, peeled and chopped
• 4 tbsp unsalted butter, melted, plus extra for cooking
• 1 cup (120g) all-purpose flour, plus extra for dusting
• 1 tsp salt
• ½ tsp black pepper
• 6 oz (170g) smoked salmon
• ½ cup soured cream or crème fraîche
• Fresh dill or chives, finely chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Place the chopped potatoes in a medium saucepan and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
2. Drain the potatoes thoroughly and return them to the hot, dry pan for a minute to steam off any excess moisture. Mash the potatoes until completely smooth and free of lumps. You want a very fine, fluffy mash.
3. 
4. Transfer the mashed potatoes to a large bowl and allow them to cool slightly. Stir in the melted butter, salt, and pepper. Gradually add the flour, mixing with a wooden spoon or your hands until a soft, pliable dough forms. Be careful not to overwork the dough.
5. Lightly flour a clean work surface and turn the dough out. Gently knead it a couple of times, then divide it in half. Roll each half into a circle about ¼-inch thick. Cut each circle into 4 or 6 wedges, like a pizza.
6. Heat a large, non-stick frying pan or griddle over medium heat and melt a little butter. Cook the scones in batches for 3-4 minutes on each side, until they are golden brown and cooked through.
7. To serve, arrange the warm potato scones on a platter. Top each scone with a spoonful of soured cream, a delicate slice of smoked salmon, and a sprinkle of fresh dill or chives. Serve immediately with lemon wedges on the side.

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