Scottish tattie scones with beetroot puree

Name: Scottish tattie scones with beetroot puree
Total time: 70 min
Ingredients: 60 g white flour; ¼ tsp baking powder; 1 eggs; 40 g butter; 3 tbsp crème fraîche; 200 g mealy potatoes; 150 g boiled beets; 1 organic lemons; 60 g Fine Food Scotland Whisky Salmon; 1 tbsp olive oil; 1 tsp dill; 3 pinches sea salt; 1 pinch cinnamon; a little pepper

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