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Minted Pea Potato Scones

Perfect for parties, quick and easy to make and oh so tasty too.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 15
Author: Karon Grieve


  • 1 medium 125g/4 oz potato
  • 1/2 tbsp softened butter
  • 1 clove garlic crushed
  • 1 spring onion finely minced
  • 5 mint leaves minced
  • 1/3 cup/30g of boiled and pureed peas
  • large pinch of English mustard powder
  • Salt and pepper to taste
  • 1/2 cup/50g plain all purpose flour
  • a little oil to fry
  • Horseradish Mayonnaise
  • 1/2 cup of good quality mayonnaise or make your own
  • 1/2 tsp prepared horseradish
  • Smoked salmon and some snipped chives to serve


  • 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.
  • 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 on to each minted pea potato scone and top with a small piece of smoked salmon and a sprinkling of snipped chives.


vegetarian if you exclude the salmon topping.