This giant potato cake is somewhere between an English scone and Scottish tattie. The mashed potato gives it a moist, slightly dense but soft texture.
This dish tastes great served warm or at room temperature with fresh smoked salmon, but it's also delicious split and filled with deli meats like mortadella and stracciatella.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
293
Ingredients
For the scone
300g
floury potatoes, peeled and cut into large even pieces
25g
butter, plus extra to grease
100g
buttermilk, plus 1tbsp to brush
1
medium egg
handful dill, roughly chopped, plus extra to serve
150g
self-raising flour, plus extra to dust
smoked salmon slices, to serve
For the whipped cream cheese
150g
full-fat cream cheese
60ml
double cream
1/2tsp.
freshly ground black pepper, plus extra to serve
finely grated zest 1/2 lemon, plus a squeeze of juice, plus extra zest to serve
Directions
Step 1For the scone, cook the potatoes in a pan of boiling salted water for 12-15min, or until tender. Drain into a colander in the sink and allow to cool/steam dry for a few min. Return to the empty pan and mash with the butter and some seasoning until smooth.
Step 2Meanwhile, preheat oven to 220°C (200°C fan) mark 7. Thoroughly grease a 20.5cm round, loose-bottomed or springform tin and line the base with baking parchment. Grease the parchment.
Step 3In a jug, whisk the buttermilk, egg and dill. Add the flour and buttermilk mixture to the mashed potato pan and gently mix with a wooden spoon until combined (do not overwork or the scone will be tough).
Step 4Tip the scone dough into the prepared tin and gently press to level with your hand. With a sharp, floured knife slice the dough into 6 wedges, cutting down to the base of the tin (and re-flouring the knife after every cut). Brush the top with buttermilk. Place tin on a baking sheet and cook in the oven for 20-25min, or until risen and deep golden. Leave to cool in the tin.
Step 5Meanwhile, make the whipped cream cheese. In a medium bowl, beat the cream cheese using a handheld electric whisk for 1min. Add the cream, black pepper, lemon zest and juice and a pinch of salt. Beat until the mixture holds stiff peaks. Chill until needed.
Step 6Serve the scone warm or at room temperature, topped with the whipped cream cheese, smoked salmon slices and a sprinkle of dill and lemon zest.
GH TIP: If you can’t find buttermilk, you can use natural yogurt.
GET AHEAD: Make the whipped cream cheese up to 4 days ahead; cover and chill. Bake scone up to a day ahead. Cool in tin, then wrap tightly and store at room temperature. Complete recipe to serve.
Per serving (scone and whipped cream cheese):
Calories: 293
Protein: 7g
Fat: 16g
Saturates: 10g
Carbs: 30g
Total sugars: 3g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
