Tattie scones with roast mushrooms and citrus crème fraîche
60g unsalted butter, melted, plus extra for greasing
350g desiree or mozart potatoes, peeled and cut into large chunks
1 tbsp chopped chives
135g self-raising flour, plus extra for dusting
12 portabellini mushrooms
2 tbsp olive oil citrUs creme Fraiche
100g crème fraîche
1 lemon, zest of all and 1 tbsp juice
1 tsp chopped dill
1 tsp chopped flat leaf parsley
Preheat the oven to 200 ̊C, gas mark 6. Line a baking tray with greaseproof paper and brush generously with melted butter. Put the potatoes in a pan of salted water, bring to the boil and cook for 10–15 minutes, until tender. Drain, then push through a sieve using a wooden spoon to make a very smooth mash.
To make the tattie scones, mix the potato, chives, flour and 40g of the melted butter; season. Roll half the dough out on a lightly floured work surface to a circle about 0.75cm thick. Cut into quarters, then repeat with the remaining dough so you have 8 scones. Put the scones on the tray and brush with the remaining 20g melted butter. Bake for 12 minutes, then turn and bake for 8 minutes more.
Meanwhile, brush the mushrooms with the olive oil, season, put on a baking tray and roast for 8 minutes. Stir all the ingredients for the crème fraîche together.
Arrange the scones on 4 plates, top with the mushrooms and spoon over the citrus crème fraîche.