500 g sebago potatoes, peeled, cut into large pieces
40 g butter
2 tsp salt
¾ cup plain flour, plus extra to dust
1 tsp olive oil
½ cup crème fraîche, to serve
200 g smoked salmon, to serve
2 tbsp finely chopped fresh chives, to serve
2 tbsp finely chopped fresh dill, to serve
1 lemon cut into wedges, to serve
- 1 Put potato in a large saucepan and cover with cold water. Put over a high heat and bring to the boil. Simmer for 20 minutes or until potato is soft. Drain well and return to pan. Add butter and salt, then mash until smooth. Gradually stir flour into potato mixture until combined and a stiff dough forms. Transfer to a large bowl, cover and refrigerate for 1 hour.
- 2 Turn out dough onto a lightly floured surface and roll out until 1.5cm thick. Cut into scones using a 7cm round biscuit cutter.
- 3 Heat a large non-stick frying pan over a medium-low heat. When hot, drizzle oil into pan. Add 4 scones and cook for 4 minutes or until light golden on base. Turn and cook for a further 4 minutes or until golden and warmed through. Top with crème fraîche, salmon and herbs and serve with lemon wedges on the side.