Let’s embark on a culinary journey to the heart of Scotland with a recipe for Tattie Scones with Smoked Salmon – a delightful pairing of comforting simplicity and elegant flavour. This isn’t just a dish; it’s a taste of tradition, a testament to Scotland’s resourceful use of humble ingredients to create something truly special.
Yields: Approximately 6 scones
Prep time: 20 minutes
Cook time: 20-25 minutes
Ingredients:
For the Tattie Scones:
- 450g (1lb) potatoes, peeled and boiled until very soft
- 100g (3.5oz) self-raising flour (or plain flour with 1 ½ tsp baking powder)
- 50g (1.75oz) butter, cold and cubed
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional, but adds a lovely warmth)
For the Smoked Salmon Topping:
- 100g (3.5oz) good quality smoked salmon, thinly sliced
- 2 tablespoons crème fraîche or soured cream
- Fresh dill, finely chopped (optional, for garnish)
- Lemon wedges, for serving
Equipment:
- Large saucepan
- Potato masher or ricer
- Large mixing bowl
- Baking tray
- Spatula or large spoon
Instructions for cooking Tattie Scones with Smoked Salmon
1. Prepare the Potatoes: Boil the potatoes until completely tender. Drain well and allow them to steam dry for a few minutes. This is crucial for preventing soggy scones. Mash thoroughly, either with a potato masher or ricer, ensuring there are no lumps. Let the mashed potatoes cool slightly.
2. Make the Scone Dough: In a large mixing bowl, combine the self-raising flour, salt, pepper, and nutmeg (if using). Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
3. Combine Wet and Dry Ingredients: Gently fold in the cooled mashed potatoes and the beaten egg. Mix until just combined; be careful not to overmix, as this can result in tough scones. The dough should be soft but manageable.
4. Shape and Bake: Preheat your oven to 220°C (200°C fan/425°F/Gas Mark 7). Lightly flour your work surface. Gently shape the dough into 6 scones, around 2-3 inches in diameter. Place them onto a baking tray lined with baking paper.
5. Bake to Golden Perfection: Bake for 20-25 minutes, or until the scones are golden brown on top and sound hollow when tapped on the bottom.
6. Prepare the Smoked Salmon: While the scones are baking, prepare your smoked salmon topping. If using, gently mix the crème fraîche and chopped dill.
7. Assemble and Serve: Once the scones have cooled slightly, spread a dollop of crème fraîche (or soured cream) on each scone. Arrange the smoked salmon slices artfully on top. Garnish with extra dill, if desired. Serve immediately, alongside lemon wedges for squeezing over the salmon for a burst of citrusy freshness.
Tips and Variations:
- Add a finely chopped spring onion or chives to the scone dough for extra flavor.
- If you don’t have self-raising flour, you can use plain flour and add 1 ½ teaspoons of baking powder.
- These scones are also delicious served with other toppings, such as scrambled eggs, smoked haddock, or a simple butter and marmalade combination.
- Leftover scones can be stored in an airtight container at room temperature for a day or two, or frozen for longer storage.
Enjoy your authentic taste of Scotland! Sláinte!