Special Diet

Potato Scones with Cream Cheese and Smoked Salmon

cook 30 mins
Tags: Gluten free
  • 275 g (8 oz) potatoes, peeled and chopped
  • 30 g (1¼ oz) unsalted butter
  • 60 g (2¼ oz) rice flour
  • pinch of salt
  • 1 teaspoon gluten-free baking powder
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 200 g (7 oz) cream cheese
  • 300 g (10 oz) smoked salmon
  • chopped chives
  • Cook the potatoes in a saucepan of boiling water for 10–12 minutes until tender. Drain and mash with the butter until light and fluffy.
  • Sift in the flour, salt and baking powder, then add the egg and mix into a dough.
  • Turn out onto a lightly floured work surface and roll to a thickness of about 5mm (¼ inch). Cut into 8 wedges and prick all over with a fork.
  • Heat the oil in a frying pan over a medium heat and cook the wedges for 4–5 minutes on each side, until golden.
  • To serve, spread each scone with a little cream cheese, top with smoked salmon and sprinkle with chopped chives.
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