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Tatties & chive scones

Tatties & chive scones

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. 

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseBrunch
  • Prepare25 mins
  • Cook45 mins
  • Total time1 hr 10 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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


  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. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


2,402kJ/ 576kcals



Saturated Fat












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5 out of 5 stars1 rating