Smoked Salmon & Soured Cream Potato Scones

Name: Smoked Salmon & Soured Cream Potato Scones
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 1 large Maris Piper potato; 2 tbsp unsalted butter; 60 g plain flour; 0.5 tsp baking powder; 1 tbsp vegetable oil; 100 g smoked salmon; 60 g soured cream; 1 tbsp finely chopped chives

Elevate your brunch with these golden, pan-fried potato scones. Topped with silky smoked salmon, cool soured cream, and fresh chives, they offer a delightful contrast of warm, crispy dough and chilled, savory toppings.

Servings2 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

Maris Piper potato
1 large
unsalted butter
2 tbsp
plain flour
60 g
baking powder
0.5 tsp
vegetable oil
1 tbsp
smoked salmon
100 g
soured cream
60 g
finely chopped chives
1 tbsp

Step-by-Step Instructions

Place the quartered potatoes in a small pan of water and bring to a boil. Simmer for 12–15 minutes until tender. Drain thoroughly and allow them to steam-dry for a few minutes to ensure the mash isn't too wet.

Return the dry potatoes to the pan and mash them with the butter until smooth. Stir in the plain flour, baking powder, salt, and a generous grinding of black pepper until a soft dough forms.

Transfer the potato mixture onto a lightly floured surface. Gently press it into a circle roughly 15cm wide and 1cm thick, then cut the circle into four equal wedges.

Heat a splash of oil and a small knob of butter in a non-stick skillet over medium heat. Fry the scones for 3–4 minutes on each side until they are golden brown and crisp. Repeat with the remaining wedges if necessary.

Place the warm scones on plates and top with the smoked salmon or trout. Add a dollop of soured cream and garnish with finely chopped chives. Season to taste and serve immediately.