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pea and mint potato scones top down shot

Pea and mint potato scones

Karon Grieve
Perfect for parties, quick and easy to make and oh so tasty too.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer, Party Food
Cuisine Scottish
Servings 15 servings
Calories 72 kcal

Ingredients
 

  • 125 g potato
  • 1/2 tbsp butter softened
  • 1 clove garlic crushed
  • 1 spring onion minced
  • 5 mint leaves minced
  • 30 g peas boiled and pureed
  • pinch English mustard powder
  • Salt and pepper to taste
  • 50 g plain flour all purpose flour

Horseradish Mayonnaise

  • 1/2 cup mayonnaise or make your own
  • 1/2 tsp horseradish sauce
  • Smoked salmon and some snipped chives to serve
Metric - US Customary

Instructions
 

  • 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.

Notes

You can freeze these pea and mint potato scones for up to 3 months
Perfect for parties or with a bowl of soup too

Nutrition

Calories: 72kcalCarbohydrates: 5gProtein: 1gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 50mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 3mgCalcium: 5mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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