
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.
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.
For the best texture, make sure the potatoes are well-drained and steam-dried before mashing; excess moisture can make the scones heavy. If you have leftover mashed potatoes, you can use them here—just skip the boiling step and adjust the flour quantity until you reach a workable dough consistency.




