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Potato and black pepper scones with soured cream and smoked salmon


Makes: 20
timePrep time: 20 mins
timeTotal time:
Potato and black pepper scones with soured cream and smoked salmon
Recipe photograph by Brett Stevens

Potato and black pepper scones with soured cream and smoked salmon


Makes: 20
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
166Kcal
Fat
10gr
Saturates
5gr
Carbs
14gr
Sugars
1gr
Fibre
1gr
Protein
6gr
Salt
0.8gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 325g self-raising flour
  • 2 tsp baking powder
  • 2 tsp ground black pepper
  • 75g soft butter, in pieces
  • 300g ready-made mashed potato
  • 2 medium eggs, lightly beaten
  • 4 tbsp milk
To serve
  • soft butter for spreading
  • 1 x 150ml carton soured cream
  • 2 x 120g packs smoked salmon
  • fresh parsley and lemon wedges

Step by step

Get ahead
Make the scones a few hours ahead, cool and store in an airtight box. The scones can also be frozen.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Sift the flour and baking powder into a bowl. Add a pinch of salt and the black pepper; rub in the butter.
  2. Add the mashed potato, eggs and milk, bring the dough together with your hands and shape into a ball.
  3. On a floured surface, roll out the dough to 2.5cm thick. Using a 6-7cm round cutter, stamp out 10 scones. Bake on lightly greased baking trays for 18-20 minutes or until risen.
  4. Leave to cool. Halve each scone, spread with butter and top with soured cream and salmon. Grind over some black pepper and finish with the parsley and lemon wedges.

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