Potato scones with smoked salmon

Total time: 30m
Preparation Time: 15m

For 12 piece

Nutritional Information

Contains 125 Kcal, 5g Protein, 13g Carbohydrates, 6g Fat


  • Dough
  • 200 g brown flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 100 g waxy potatoes, cooked in their skins, day-old, peeled, finely grated
  • 50 g butter, cold, cut into pieces
  • 1 tsp honey
  • 1 dl milk
  • To shape
  • a little milk
  • To serve
  • 0.5 bunch chives, finely chopped
  • 100 g smoked salmon, cut into slices
  • 30 g crème fraîche
  • Utensils
  • 1 cutter (approx. 5 cm in diameter)

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  • Dough

    Mix the potatoes, flour, baking powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the milk and honey, mix quickly to create a soft dough – do not knead.
  • To shape

    On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out 12 circles (each approx. 5 cm in diameter), place on a baking tray lined with baking paper. Brush the scones with milk.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
  • To serve

    Mix the crème fraîche and chives, serve with the scones along with the smoked salmon.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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