Potato and black pepper scones with soured cream and smoked salmon
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York.
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Ingredients
- 325g self-raising flour
- 2 tsp baking powder
- 2 tsp ground black pepper
- 75g soft butter, in pieces
- 300g ready-made mashed potato
- 2 medium eggs, lightly beaten
- 4 tbsp milk
- soft butter for spreading
- 1 x 150ml carton soured cream
- 2 x 120g packs smoked salmon
- fresh parsley and lemon wedges
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