Tatties & chive scones

Name: Tatties & chive scones
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 500 g British Regal White Potatoes, unpeeled; 40 g unsalted butter; 110 g plain flour, plus extra for dusting; ¾ tsp salt; 1 tbsp chopped chives, plus extra to serve; 2 tbsp sunflower oil; 150 g smoked salmon slices; 4 tbsp crème fraîche; 1 unwaxed lemon, quartered

Smoked salmon and crème fraîche is just one topping suggestion to turn these scones by Tara Wigley into a winning brunch. A fried egg and bacon, or a pile of grilled mushrooms, would also go down exceedingly well.

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Serves4
CourseBrunch
Prepare25 mins
Cook45 mins
Total time1 hr 10 mins
Pluscooling

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Ingredients

500g British Regal White Potatoes, unpeeled
40g unsalted butter
110g plain flour, plus extra for dusting
¾ tsp salt
1 tbsp chopped chives, plus extra to serve
2 tbsp sunflower oil
150g smoked salmon slices
4 tbsp crème fraîche
1 unwaxed lemon, quartered

Method

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. Drain and set aside until cool enough to handle. Peel off the skins (just rub them off with your hands), then return the flesh to the pan. Mash until completely smooth.
Add the butter, flour, salt, chives and some black pepper. 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. Cut into 8 wedges, prick each a few times with a fork and lightly dust with flour.
Heat 1 tbsp 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. Repeat with the remaining wedges, adding ½ tbsp oil to the pan before each batch. Serve the wedges topped with the smoked salmon and crème fraîche, a sprinkling of chives, plus the lemon quarters for squeezing over.