Pea And Mint Potato Scones With Smoked Salmon

Peas and mint are a delicious marriage made in heaven. Mix these with mashed potato and you get pea and mint potato scones, the perfect base for cream cheese and smoked salmon. Move over blinis, the potato/tattie scone is here!

Why you’ll love these potato scones

• These mint and pea potato scones are a great combo of flavours and taste delicious
• They are quick and easy to make using leftover cooked potato
• Mini potato scones make a super party nibble and a perfect alternative to the standard blinis with smoked salmon

Last weekend I was doing cooking demonstrations at the wonderful Gardening Scotland show near Edinburgh.

This time the food theatre was sponsored by Albert Bartlet Potatoes so all recipes had to be inspired by the spud! I chose to do three recipes (oh yes, a tad ambitious but what the hell) Skordalia – Greek Garlic And Potato Dipping Sauce, Scottish Minty Macaroons, and these pea and mint potato scones (aka tattie scones) that I’m sharing with you today.

Gardening Scotland

Gardening Scotland is a beautiful show, it has to be beautiful with all those stunning flowers everywhere. It’s not just those flowers themselves, it is how they are presented that makes all the difference.

From the quirky old car with herbs growing all over it (even including a chamomile lawn on the back seat) to the walls of stunning floral arrangements.

Your eye was caught by something amazing everywhere you went. There was even a Poison Plant Garden with a lightly streaming corpse in a coffin (luckily made from wire!) to show the dangers that can lurk within the prettiest of petals.

Minted pea and potato scones

So enough of all this chatter, onwards with my recipe for pea and mint potato scones!

Potato scones (or tattie scones as they are called here in Scotland) are very much traditional fare and served with every ‘full Scottish breakfast’.

I’ve made them before on the blog with my smoked salmon on tattie scones recipe taken from my Wee Taste Of Scotland party food book, and have also made the traditional breakfast style potato scones in my Simply Scottish Cakes & Bakes book.

Ingredients for these potato scones

• Potatoes are the base for tattie scones of course. I’ve used Albert Bartlet potatoes but any good mashing potato is perfect here. King Edward potatoes are great.
• Butter and plain flour are the other standard ingredients for potato scones.
• The flavour – mint, fresh mint for this recipe please, spring onions and peas of course. Oh, and a wee bit of English mustard just to ramp up those flavours a bit.

What type of peas?

You can use fresh peas or frozen peas to make these pea based potato scones.

Can you use leftover potatoes?

Yes, you can use leftover boiled potatoes but NOT leftover mashed potatoes that already have milk/cream added. These make the tattie scones way too sloppy.

If you are using leftover boiled potatoes warm them up first as it is easier to make your potato scone dough with them warm or freshly boiled.

Horseradish Mayonnaise

Use a basic mayonnaise as your base for this creamy hot spread. I love to make my own mayo, check out my How to make foolproof homemade mayonnaise recipe.

Just add prepared horseradish from a jar or even just horseradish sauce to your mayo.

How to make pea and mint potato scones

• Boil the potato in its skin to keep the flesh as dry as possible, when cooked through drain, peel and mash thoroughly.
• Stir in the softened butter until well combined.
• Add the garlic, spring onion, mint, mustard and peas and mix well till uniform in colour. You want a lovely greenish creamy colour to your dough.
• Add the seasoning to taste and stir in the flour to form a workable dough.
• Flour your surface and rolling pin and roll dough to approximately 5mm thick/1/4″ and use a small cookie cutter to make rounds. I got 15 from this amount of dough.
• Lightly oil a heavy-based frying pan (or girdle if you happen to have one) and fry for approximately 4 minutes on each side till golden.
• Allow to cool a little but try to serve these warm.
• Mix the horseradish with the mayonnaise and spoon a little onto each minted pea potato scone and top with a small piece of smoked salmon and a sprinkling of snipped chives.

Serving suggestions

You can serve them as here with the horseradish mayo and smoked salmon.

I served my minted pea potato scones at the show with parma ham and a homemade mustard mayonnaise.

Smoked trout works really well with these too.

Serve these pea and mint potato scones just with butter and a bowl of soup too.

Storage

These pea and mint potato scones will keep in an airtight container in the fridge for a day or two but you can freeze them for up to 3 months.

Looking for more super easy party nibbles to make at home? Then check these out before you go;

Leek and parmesan party nibbles

Roasted cherry tomato brischetta with balsamic

Scottish finnan haddock toasts

Mushroom and whisky mousse in filo tartlets

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.