Forget buying blinis, these tiny potato scones are just perfect with luscious smoked salmon to make your party perfect. Super quick and easy to make too.
I adore salmon, any salmon, but especially smoked salmon. Growing up smoked salmon was always such a treat it meant something special. A party, a big event like Christmas or New Year.
Noways smoked salmon is something I pick up whenever I feel the urge to indulge myself in something super tasty that really is good for you too. I try to convince myself that it’s the health benefits that have me lobbing it into my basket and not just the fact that I love it so much.
Anyway today I thought I’d share my recipe for Smoked Salmon On Tattie Scones that comes from my Wee Taste Of Scotland book. As I’ll be making this recipe on stage every afternoon in the Cookery Theatre at Country Living Christmas Fair this week.
Tattie Scones/Potato Scones
These are usually more associated with breakfast. No full Scottish breakfast would be complete without it’s tattie scones along side the bacon, eggs, sausages, tomatoes and possibly even haggis too.
Check out my Tattie Scones recipe if you want to know more about this Scottish favourite.
They are a classic, a potato pancake if you will. And since Russian Blinis are really just mini pancakes why not use tattie scones instead.
Ingredients for potato scones
- Mashed potatoes are the main ingredient for a good tattie scone. Now you can’t just make them using any old mashed potato. By that, I mean last nights mash that you made super smooth with added milk etc. What we want here is just a potato that has been boiled and then simply mashed up.
- Plain flour. You will add this to thicken the potato and create a dough.plain flour
- Butter for your dough
- Some double (heavy) cream which will give your potato scones a luxuriously silky finish.
How to make this
- Warm the potatoes slightly so they are easier to work with. Beat in the butter till it is all smooth then add the flour and enough of the cream to make a nice smooth batter. Season to taste. You don’t want to over-beat the batter or you will make these little potato pancakes tough.
- Heat a large griddle/frying pan and lightly coat with oil, then wipe off excess oil. Traditionally in Scotland you would be doing this on a girdle which is just the Scottish word for griddle pan.
- Have the pan on a medium heat and drop spoonfuls of the batter onto it. Resist the temptation to move the batter, leave it alone to form a crust and cook on the bottom for about 2 minutes then flip over and do the other side for approximately 1-2 minutes.
- Take your tattie scones out of the pan when they are golden and browned on both sides.
Serving these potato scones
I have used creme fraiche to serve with my potato scones. You could of course use cream cheese or Ricotta cheese. It is entirely up to you.
Add some smoked salmon on top of the creamy base and sprinkle with snipped fresh chives.
Serve with a glass of your favourite tipple and enjoy this version of the famous smoked salmon on blinis, only we are truly Scottish so it’s smoked salmon on tattie scones all the way!
Storage
The potato scones/tattie scones will keep for a couple of days in an airtight container in the fridge. Just warm them through before serving. You can freeze them by wrapping in clingfilm and popping into a freezerproof box and freezing for up to 3 months.
Looking for more Scottish inspired fun party food/appetiser ideas? Then check these out before you go;
Seared salmon and whisky dipping sauce
Balmoral (Chicken and haggis) bites
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.
Smoked Salmon On Tattie/Potato Scones
Ingredients
- 225 g potatoes cooked and mashed
- 50 g plain flour
- 25 g butter
- 2 tbsp double cream heavy cream
- 1/2 tsp salt plus white pepper to taste
- 3 tbsp creme fraiche
- 100 g smoked salmon 3 slices
- chive snippings to decorate
Instructions
- Mix the potato with the plain flour and the softened butter, don't overmix or you will get tough scones. Add the cream till you get a pancake style batter and season to taste
- Warm a griddle/frying pan and add oil then wipe off so very little remains.
- Drop spoonfulls of the batter on to the pan and do not move them! Let them cook for 3 minutes then turn over and cook the other side 2 minutes. They should be golden brown.
- Remove from pan and cool.
- Spread each tattie scone with creme fraiche and top with a piece of smoked salmon and a sprinkling of snipped chives.
- This makes approximately 24 mini tattie scones
Lovely scones!
Thanks Dan, must say this is one of my favourite recipes from the book. So easy and so tasty.
Kx
Hi! Excited to make this recipe for party, is it supposed to be served hot? warm? or can it be served room temperature? Thanks!
Hi Lorien,
Tattie scones are always best served warm, they are heavy when cold.
Can they be made ahead and reheated?
Hi Mandy
Yes you can gently warm them in a low oven for a couple of minutes to liven them up.
K
I am going to give these a try for a scottish dinner party in Denmark… but can I ask, what is the double cream for and where does it go?
Thanks
Sarag
Hi Sarah
Sorry for confusion, I should have said you can add a little cream if required to the dough if too stiff to work with. Double cream is the thickest type of cream.
Hope the recipe goes well for you.
K x
A friend made these for our Robbie Burns party last weekend. They were amazing! Excellent recipe. Thanks for sharing.
Thanks so much, really appreciate your comment.
K x
Can we buy your potatoe scones ? I would like to use them for a dinner party next Saturday Do you have a cook book.?
Hi Senga
I’m sorry this is a food recipe blog I don’t sell baked goods. I have had four cookbooks published that are available on Amazon. You just go to the MY BOOKS page and the links are there to buy them. The potato scones recipe is from my A Wee Taste Of Scotland cookbook.
K
I plan to make these ahead and warm in the oven to serve for this weekend. I’m just a bit concerned, will the creme fraiche melt when on top of warm scones?
Hi Jane
The creme fraiche will melt on warm scones so you add at last minute and serve immediately.
K
I’m looking forward to trying these! I was also curious – I’d like to make something like this to bring to a family gathering but would need to make it gluten-free. Would swapping for gluten free flour work, or what would you recommend?
Hi Robyn
I haven’t used gluten free flour in this recipe but im sure it would work just fine.
K