Tattie & Chive Scones

Updated at: Tue, 10 Oct 2023 19:16:04 GMT

Step 1

Put the potatoes in a large pan and add just enough water to cover. Bring to the boil, then simmer for 20-25 minutes until tender when tested with a knife.

Step 2

Drain and set the potatoes aside until cool enough to handle. Peel off the skins (just rub them with your hands), then return the flesh to the pan. Mash the flesh until completely smooth.

Step 3

Add the butter, flour, salt, chives and some black pepper to the mash.

Step 4

Using your hands, bring the mixture together to form a ball. Transfer to a lightly floured work surface and roll out to form a circle about 30cm wide and 5mm thick.

Step 5

Cut into 8 wedges, prick each a few times with a fork and lightly dust with flour.

Step 6

Heat just under half the oil in a large frying pan over a medium-high heat. Once hot, add 2-3 dough wedges, pricked side down, and cook for 2-3 minutes. Prick the other side of the wedges with a fork, then turn over and cook for 2-3 minutes more, until golden on both sides. Transfer to a plate lined with kitchen paper and keep warm.

Step 7

Repeat with the remaining wedges, adding 1/2 tablespoon oil to the pan before each batch.

Step 8

Serve the wedges topped with the smoked salmon and creme fraiche, a sprinkling of chives, plus the lemon quarters for squeezing over.

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