Tatie scones with smoked salmon and dill cream

Scones made with mashed potato!? Nici Wickes's scrumptious tatie scones with smoked salmon and dill cream are the perfect filling weekend breakfast or brunch.

By Nici Wickes
  • 20 mins cooking
  • Makes 12
  • Print


  • 1 cup self-raising flour
  • 2 cup cooked floury potatoes (about 4-5 medium potatoes) mashed with ½ tsp salt and 50g salted butter
  • 150 gram sour cream
  • 1 tablespoon capers or finely chopped gherkins
  • 2 tablespoon lemon juice or cider vinegar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill, chopped or 3/4 tsp dried dill (see recipe tip)
  • 150 gram cold smoked salmon
  • sea salt flakes and freshly ground black pepper


  • 1
    Heat oven to 200°C.
  • 2
    Add the self-raising flour to the potato mix. The dough mixture should be stiff and able to be rolled. Dust the bench with flour and knead with a light hand. Roll out to 2cm-thick and cut into 12 triangles. Place on 2 oven trays.
  • 3
    Bake for 20 minutes until risen, browned and cooked though. Cool on a rack.
  • 4
    In a bowl, mix the sour cream, capers, lemon juice, zest and dill together until creamy.
  • 5
    To serve, dollop each scone with dill cream, then top with salmon, then season with the salt flakes and pepper.


  • If replacing fresh dill with dried, be careful as it is very powerful!

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