Potato and black pepper scones with soured cream and smoked salmon
Makes: 20
Prep time: 20 minsTotal time: 
Recipe photograph by Brett Stevens
Potato and black pepper scones with soured cream and smoked salmon
Makes: 20
Prep time: 20 minsTotal time: 
See more recipes
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 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.
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.
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.
- 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.
- Add the mashed potato, eggs and milk, bring the dough together with your hands and shape into a ball.
- 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.
- 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.
