for 12 pieces

Dough

100 g	waxy potatoes, cooked in their skins, day-old, peeled, finely grated
200 g	brown flour
2 tsp	baking powder
½ tsp	salt
50 g	butter, cold, cut into pieces
1 dl	milk
1 tsp	honey

To shape

a little

milk

To serve

30 g	crème fraîche
½ bunch	chives, finely chopped
100 g	smoked salmon, cut into slices

How it's done

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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